Mesquite Grilled Flank Steak with Vibrant Corn & Black Bean Salad: Your Ultimate Summer Dish
Embrace the essence of summer with a dish that truly captures the season’s best flavors. Imagine tender, mesquite-grilled flank steak, perfectly charred sweet corn, creamy black beans, a medley of fresh, crisp vegetables, and a sprinkle of authentic queso fresco cheese, all harmoniously tossed and crowned with a bright, zesty cilantro-lime vinaigrette. This isn’t just a meal; it’s a celebration of vibrant ingredients and the joy of grilling, making it the perfect centerpiece for any summer gathering. Partnering with OXO and their #WhatAGrillWants campaign, we’re showcasing how quality tools elevate your grilling experience from good to absolutely extraordinary.
The name of this dish might be a mouthful – “Grilled Flank Steak with Corn & Black Bean Salad” – but every single component plays a crucial role in creating a symphony of flavors and textures. From the smoky depth of the mesquite-marinated steak to the refreshing crunch of the salad, each ingredient is indispensable, contributing to a truly unforgettable culinary experience. This isn’t just a recipe; it’s a journey through summer’s bounty, designed to tantalize your taste buds and inspire your inner grill master.
Mastering the Grill: Essential Tools for Every Culinary Enthusiast
Our grill has been working overtime this season, testament to the irresistible allure of outdoor cooking. Every dedicated grill master understands that success begins with the right tools. Among the many utensils in my arsenal, a superior pair of tongs stands out as an absolute necessity. OXO’s 16-inch tongs, with their ergonomic rubber grip handle, have become an indispensable extension of my hand. Their extra-long reach ensures safety and precision when flipping sizzling steaks or delicate vegetables over high heat, while the comfortable grip prevents hand fatigue, allowing you to confidently manage your grill from start to finish. These tongs aren’t just a tool; they’re a game-changer for control and comfort.
Sweet Corn Obsession: Unlocking Flavor and Simplicity
Let’s talk about corn – the quintessential taste of summer. Who isn’t utterly captivated by the sweet, juicy kernels this time of year? I find myself unable to resist adding several ears to my market bag on every trip. Preparing corn can sometimes be a messy affair, but OXO has ingeniously solved this with their innovative corn stripper. This remarkable tool transforms the task of removing kernels from the cob into a swift, safe, and incredibly efficient process. With just one simple swipe, the kernels detach effortlessly, eliminating the need for hazardous knife work. Moreover, it cleverly captures the kernels as you strip them, doubling as a measuring cup and holding container until you’re ready to integrate them into your recipe. It’s not just convenient; it’s pure culinary magic, ensuring every precious kernel is utilized without waste.
The Perfect Steak: Mesquite-Marinated Flank Steak
For this outstanding salad, I opted for flank steak, a cut renowned for its rich flavor and suitability for grilling. Flank steak, while lean and flavorful, can sometimes be a bit firm. This is where an OXO bladed meat tenderizer truly shines. By gently piercing the meat, it breaks down tough muscle fibers, allowing marinades to penetrate deeper and resulting in a steak that’s remarkably juicy and tender. I prepared a sweet and smoky mesquite marinade, letting the steak soak overnight to infuse it with incredible flavor and further enhance its tenderness. The marinade not only adds a distinct smoky sweetness but also helps keep the meat moist during the quick grilling process, ensuring a succulent result in just about 5 minutes per side for a perfect medium-rare.
The Heart of the Salad: Sweet Corn & Black Bean Medley
The corn and black bean component of this salad is, without a doubt, my absolute favorite. It’s a vibrant tapestry of seasonal veggies, featuring the sweet crunch of fresh corn, the satisfying creaminess of black beans, the bright zest of cilantro, and the mild, crumbly texture of queso fresco cheese. Each spoonful is a burst of freshness and flavor, making it incredibly addictive. This versatile base can stand alone as a delightful vegetarian meal, or you can customize it further by adding grilled chicken slices if you prefer. Regardless of your protein choice, this salad is guaranteed to be a crowd-pleaser, delivering a robust and refreshing experience that truly embodies summer dining.
The Finishing Touch: Zesty Cilantro-Lime Vinaigrette
No salad is complete without the perfect dressing, and our cilantro-lime vinaigrette is an absolute game-changer. Prepared effortlessly in the convenient OXO little salad dressing shaker, this vinaigrette is a powerhouse of flavor. It combines the bright tang of fresh lime juice, the herbaceous notes of chopped cilantro, and the warm, earthy spice of cumin, with a hint of honey and a dash of Tabasco for a subtle kick. This dressing ties all the elements of the salad together, infusing every bite with a zesty, smoky, and irresistible freshness. Its robust flavor profile makes it the ideal complement to both the rich flank steak and the sweet, savory salad ingredients. I always make extra because it’s simply that good, enhancing not just this dish but many others!
What Your Grill Really Wants: A Summertime Masterpiece
Just like mine, your grill is undoubtedly yearning for this beef-topped summer salad goodness. This recipe delivers on all fronts: incredible flavor, satisfying textures, and a refreshing lightness perfect for warm weather. It’s a testament to how simple, quality ingredients, combined with the right tools and a passion for grilling, can create a truly memorable meal. Whether you’re hosting a backyard barbecue or enjoying a quiet dinner on the patio, this Mesquite Grilled Flank Steak with Corn & Black Bean Salad is designed to impress and delight. It’s more than a dish; it’s an experience, inviting you to savor the vibrant flavors of summer, one delicious bite at a time.
Grilled Corn & Black Bean Salad with Mesquite Flank Steak
A vibrant summer salad featuring sweet corn and black beans, layered with crisp fresh vegetables and succulent mesquite-grilled flank steak, all drizzled with a zesty cilantro-lime vinaigrette.
Yield: 1 large salad (serves 2-4)
Total Time: 35 minutes
Prep Time: 20 minutes (plus overnight marinating for steak)
Cook Time: 15 minutes
Ingredients:
Mesquite Flank Steak:
- 1 (1-pound) flank steak
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon honey
- 2 garlic cloves, finely chopped
- 2 tablespoons mesquite seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Salad:
- 2 ears corn, husked
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 cup chopped red bell pepper
- 1/2 cup chopped cubanelle pepper (or green bell pepper)
- 1 jalapeño, seeded and finely diced
- 1/3 cup finely diced red onion
- 1 cup grape tomatoes, halved
- 1/2 cup (or more, to taste) crumbled queso fresco cheese
Cilantro-Lime Vinaigrette:
- Juice of 2 limes
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon honey
- 1 clove garlic, finely chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 5 dashes Tabasco sauce (or to taste)
- Salt and black pepper to taste
Directions:
Flank Steak:
- In a small bowl, whisk together the lime juice, olive oil, honey, chopped garlic, mesquite seasoning, salt, and pepper to create the marinade.
- Place the flank steak in a large plastic zip-top bag or a shallow dish and pour the marinade over it, ensuring the steak is fully coated. Refrigerate overnight (or for at least 4 hours) to allow the flavors to meld and tenderize the meat.
- About 30 minutes before grilling, remove the steak from the refrigerator to bring it closer to room temperature. Pat the steak dry with paper towels to remove any excess liquid, which helps achieve a better sear.
- Preheat your grill to high heat. Once hot, place the flank steak on the grill and cook for 4-5 minutes per side for a medium-rare finish. Adjust cooking time for desired doneness.
- Transfer the grilled steak to a cutting board and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute, ensuring a more tender and flavorful steak. Slice against the grain into thin strips.
Corn & Black Bean Salad:
- While the steak is resting, prepare the corn. Rub each ear of husked corn with a little olive oil and season lightly with salt and pepper.
- Place the seasoned corn directly on the preheated grill. Cook for 5-6 minutes, turning every few minutes, until the kernels are slightly charred and tender.
- Remove the corn from the grill and let it cool slightly. Using a sharp knife or an OXO corn stripper, carefully cut the kernels off each ear.
- In a large mixing bowl, combine the fresh corn kernels, drained black beans, chopped red pepper, cubanelle pepper, diced jalapeño, diced red onion, halved grape tomatoes, and crumbled queso fresco cheese. Stir gently to combine all ingredients.
Cilantro-Lime Vinaigrette:
- In a small bowl or an OXO salad dressing shaker, combine the lime juice, extra-virgin olive oil, honey, finely chopped garlic, chopped cilantro, cumin, and Tabasco.
- Whisk vigorously or shake well until all ingredients are thoroughly combined and the vinaigrette is emulsified.
- Taste and adjust seasoning with salt and pepper as desired.
Assembly:
- To serve, arrange a generous portion of the corn and black bean salad on individual plates or a large serving platter.
- Top the salad with several slices of the mesquite-grilled flank steak.
- Drizzle generously with the freshly prepared cilantro-lime vinaigrette. Serve immediately and enjoy!
Chef’s Tip: If you’re unable to find queso fresco cheese, crumbled feta cheese makes an excellent substitute, offering a similar salty, tangy creaminess.
Disclosure: OXO graciously provided me with a #WhatAGrillWants package to explore and integrate into my grilling experience. This post reflects my honest opinions and was not compensated financially.