Grilled Flank Steak with Corn, Tomato & Olive Relish
Recipe type: Entree, Main, Meat
Cuisine: American, Summer, Grilling
Prep time: 
Cook time: 
Total time: 
Serves: 4
Leftovers make some pretty tasty tacos!
  • 1½# Flank Steak
  • 3 ears Corn, shucked
  • ½ medium Red Onions, sliced ¼ in. thick
  • 1 c. Grape Tomatoes, sliced
  • ½ c. Kalamata Olives, chopped
  • about 2 T. Chives, chopped
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 4 oz. Blue Cheese, crumbled
  1. Light the grill and create a hot, even fire.
  2. Grill the corn and onions a few minutes per side until lightly charred. Remove from grill and allow corn to cool enough to handle.
  3. Meanwhile, liberally season the steak with kosher salt and coarsely ground black pepper. Sear over the hottest part of the grill, 4-5 minutes per side. Remove from grill, place on cutting board, tent with foil, and allow to rest for 10 minutes.
  4. When you are able to handle the corn, cut the kernels off the cobs and into a medium bowl. Combine with the grilled onions, sliced tomatoes, olives, and chives. Season with salt and pepper and dress with the olive oil and vinegar. Taste and adjust as needed.
  5. Thinly slice the steak against the grain. Transfer to a serving platter, if desired, and top with about half of the corn relish. The remaining relish can be passed at the table. Scatter the blue cheese over the steak and serve.
Recipe by strawberryplum at