Cilantro Lime Marinated Steak with Corn Salsa
Cilantro Lime Marinated Grilled Steak with Corn Salsa is just about as good as dinner can get! Sublime lime-marinated steaks with a hint of garlic and spice meet roasted corn salsa with jalapenos, cilantro, onion, and more lime for juicy, tender steak that's great alone or in a tortilla!
Servings: 4 servings
Ingredients
- 4 steaks (about 12 ounces each) see note for suggested cuts
Marinade
- ½ cup olive oil
- 1 teaspoon salt
- juice of 3 limes about 3 tablespoons fresh-squeezed lime juice
- ½-1 teaspoon crushed red pepper flakes
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 bunch cilantro leaves chopped
Corn Salsa
- 2 ears of corn husks removed
- 2 teaspoons olive oil
- salt to taste
- ½ jalapenos seeds and stems removed, finely chopped
- ½ onion diced
- large handful cilantro leaves chopped
- juice of 1 lime
Instructions
- Combine all marinade ingredients and stir vigorously. Combine with steaks in a bowl or zip-seal bag and chill for 30 minutes.
- While steaks are marinating, begin preparing the corn salsa. Rub olive oil all over corn and season generously with salt. Set aside.
- In a medium bowl combine diced jalapenos, onions, and cilantro. Set aside.
- Preheat grill to medium. Grill corn for 10-12 minutes, turning occasionally. Allow to cool until you can handle the corn, then slice off kernels and combine with the salsa. Add lime juice and salt to taste. Set aside until ready to serve.
- Transfer steak to preheated grill, discard excess marinade. Grill for 6-8 minutes on each side until cooked to desired doneness. (140 degrees F for medium, or 150 degrees F for medium-well)
- Remove from heat and rest for 5 minutes before thinly slicing and serving with corn salsa. Enjoy!
Notes
- Steak cuts: This marinade works well for any grilling steak - flank steak or skirt steak, sirloin, bottom round, new york strip, etc.
- Stovetop method: To make this on the stovetop, follow directions as written but cook over medium-high heat for 5-7 minutes, then turn the steaks and reduce heat to low for another 5-7 minutes until cooked to desired doneness.
- For the corn salsa: You can use canned and drained corn for the salsa. Sautee the corn in a pan for 3-5 minutes to give it a roasted flavor, or toss it in straight from the can. Make it extra spicy by adding another jalapeno.
Nutrition
Calories: 532kcal | Carbohydrates: 10g | Protein: 47g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 711mg | Potassium: 741mg | Fiber: 1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 4mg
