Grilling season is finally here! Hallelujah! Time to make Grilled Steak with Corn Salsa and Veggies!
To me, there is something about the casual nature of grilling out that translates into an instant party. Kids love playing outside while eating hot dogs or hamburgers fresh off the grill, while adults can enjoy conversation and cocktails over a barbecued chicken or steak. It’s just the most wonderful time of the year to enjoy the company of the ones you love most.
If you are in the market for a new grill, the Weber Genesis II E-315 is a *brand new* product from Weber now offered at The Home Depot. I love how easy-to-use it is and no-fuss, leaving you more time to enjoy your family and friends and less time stressing about dinner! My favorite part? The world class grilling engine with 3 burners that are guaranteed (and easy) to ignite every time! By purchasing online at The Home Depot, you will receive free delivery on all grills and free assembly on all grills purchased in-store!
Here we have a complete meal all made on the grill that is phenomenal and one that everyone will just love! The flavor of the steak is just so delicious and all topped off with a delicious grilled corn salsa. I also threw on some colorful veggies to round out the meal but you just won’t even believe how show-stopping this corn salsa is!
I just love how simple this Grilled Steak with Corn Salsa and Veggies dinner is, yet how impressive and festive it turns out. So many big, bold flavors come together that are just perfect for a dinner al fresco.
Grilled Steak with Corn Salsa and Veggies
For the Steak Marinade:
- 3 lbs flap steak (you can sub skirt steak)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chipotle chili powder
- 2 tsp dried oregano
- 1/4 cup coconut aminos
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
For the Grilled Veggies:
- 1 red onion, sliced into 1/2 inch thick rounds
- 1 bunch asparagus, woody ends trimmed
- 2 jalapenos
- 4 ears corn, husk removed and cleaned
- 4 campari tomatoes
- 4 tbsp olive oil
- Kosher salt, to taste
- black pepper
- 2 tbsp cilantro, chopped
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 2 tbsp cotija cheese
- 1 tbsp lime juice
- kosher salt, to taste
- black pepper, to taste
For the Steak:
- In a large baking dish or ziploc bag, combine steak with all the marinade ingredients. Toss until well-combined and the steak is coated evenly. Cover and let marinade for at least 2 hours, or overnight.
For the Grilled Veggies:
- Evenly spread the veggies on a sheet pan. Drizzle with olive oil to coat the veggies all over Season generously with salt and pepper.
- Heat grill over medium-high heat (I preheated mine to about 450 degrees). Carefully transfer all the vegetables and steak to the grill and grill each item to desired doneness and when grill marks appear:For the Corn- rotate, about ever 4 minutes, for 12 total minutes until the kernals are tender and a light char appears. For the asparagus for about 8 minutes total, rotating half way through.For the onions-cook for about 15 minutes total, flipping over halfway through when defined grill marks show.For the Tomatoes-cook until they begin to char and blister, about 6-8 minutes total.For the Steak- Grill on each side until a golden brown crust forms or until an internal thermometer reads 130-135 degrees F for medium rare. (6-8 minutes per side with the 3 lb flap steak). Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
- Let steak rest for 10 minutes. Slice into 1/2 thick slices and serve with grilled vegetables and corn salsa.
For the Corn Salsa:
- When the veggies are done grilling, remove corn from the cob and place in a large bowl. Next, dice up one of the grilled jalapenos and one of the grilled red onion rounds. Add the grilled corn along with the cilantro, olive oil, chili powder, cotija, lime juice, salt and pepper. Toss to combine. Spoon over sliced steak. Serve and enjoy!
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