Golden Fig Fine Foods

Grilled Flank and Corn Salad

  • ¼ C freshly squeezed lemon juice
  • 3 Tb Worcestershire sauce
  • 3 Tb olive oil
  • 2 Tb Garlic Herb Dip
  • 1 tsp honey
  • 1 flank steak (2- 2 ½ lbs)
  • 8 ears corn husks and silks removed
  • Cherry Tomatoes, halved
  • Fresh basil, torn into smallish pieces
  • Salt and pepper
  1. Mix together lemon juice, Worcestershire, olive oil, garlic herb dip and honey. Reserve 1/4 C of the marinade.
  2. Trim flank steak of any visible fat. With a fork, poke flank all over.
  3. Place flank steak in Ziploc bag. Pour in remaining marinade and let rest in fridge at least 30 minutes and as much as overnight.
  4. Preheat grill to high.
  5. Rub corn with olive oil, salt and pepper and place on indirect heat on grill. Turn frequently until corn is heated through and has nice grill marks. Remove from heat and cover with foil.
  6. Grill steak about 5 inches from heat source for about 4 minutes per side (or until a nice brown is happening)
  7. Move steak to a cooler part of the grill (higher rack, etc) and cook for another 3 or 4 minutes per side.
  8. Check for doneness with thermometer. 135 degrees is about perfect for medium rare. Remove from grill, cover flank and let rest 6 minutes.
  9. While steak is resting, slice corn from cob into large bowl.
  10. Thinly slice steak across the grain and then cut into pieces about 1 inch long.
  11. Add steak to corn, toss in cherry tomatoes, fresh basil and remaining marinade.
  12. Gently toss to coat and serve warm.

*As seen on Twin Cities Live August 9, 2013

Back to Recipes