This Grilled Flank Steak recipe with Sweet Corn & Radish Salad is the perfect summer meal-juicy grilled steak served over a fresh corn salad with crisp radishes, herbs, and a bright vinaigrette. Healthy, flavorful, and ready in 35 minutes.
This was incredible! Thanks for sharing! The flank steak recipe was super flavorful and juicy, and that corn radish salad is absolutely to die for, especially with the sweet corn!
This Grilled Flank Steak with Sweet Corn & Radish Salad is the kind of meal we make on repeat all summer long. Fresh, colorful, and full of texture, it pairs juicy grilled steak with sweet corn, crunchy radishes, fresh herbs, and a bright vinaigrette.
It’s one of those dinners that keeps everyone happy. Brian gets his perfectly grilled steak, while I get the big vibrant salad I’m always craving this time of year. (I love this with our grilled tofu!) Simple enough for a weeknight yet special enough for guests, it’s a meal that feels effortless and satisfying all at once.
Why you’ll love this Flank Steak recipe!
A quick and easy al fresco dinner. Ready in about 30 minutes, this fresh and flavorful summer meal consists of marinating time, tossing the salad, and grilling the steak. Perfect for a laid-back al fresco dinner when you’re hosting friends, or when you need something simple on a weeknight.
Incredible summer flavor! Fresh sweet corn, lightly grilled, then cut off the cob, drizzled with lime juice and tossed with radishes, red onion, and parsley complements the flavors of the grilled beef, which is rubbed with smoked paprika, cumin, and salt.
What You’ll Need
Flank Steak Recipe
- Flank steak: A lean, flavorful cut that grills quickly and develops delicious char when cooked over high heat. Slice thinly against the grain for the most tender texture.
- Kosher salt: Enhances the natural flavor of the beef while helping the spice rub penetrate the meat more evenly.
- Smoked paprika: Adds smoky depth and subtle sweetness that complements the char from the grill.
- Ground cumin: Brings warm, earthy flavor that pairs beautifully with grilled steak and fresh corn.
Radish Corn Salad
- Fresh corn on the cob: Sweet summer corn adds juicy crunch and natural sweetness. Light grilling enhances its flavor with subtle smokiness. Local corn, just picked, is often the sweetest, so opt for this if possible!
- Radishes: Add peppery bite, crisp texture, and vibrant color that balance the richness of the steak.
- Red onion: Thin slices bring sharpness and brightness to the salad. Soaking them briefly in cold water can mellow their bite if desired.
- Italian parsley: Adds fresh, herbaceous flavor that keeps the salad tasting light and vibrant. Sub cilantro if you prefer.
- Salt and cracked black pepper: Season and balance the salad while enhancing the sweetness of the corn.
- Ground coriander: Adds citrusy warmth and subtle floral notes that tie the lime and grilled flavors together.
- Olive oil: Gives the salad richness and helps carry the flavors of the lime and spices.
- Fresh lime juice: Brightens the entire dish with acidity and freshness, balancing the smoky steak and sweet corn.
What Type of Flank Steak to Buy?
When I purchase red meat, I feel much better knowing where the meat is sourced. Locally sourced, pasture-raised meat (check your farmers’ market) without hormones or antibiotics is important to me. I don’t cook meat often, but if I must, I want it to be of the highest quality possible.
How to Make this Flank Steak Recipe
1. Prep. Preheat the grill so it’s nice and hot. High heat works best to get a good char. Add salt, cumin, and smoked paprika to a small bowl and mix. Coat both sides of the flank steak with the spice rub and let sit at room temperature (for up to 30 minutes) while assembling the salad.
2. Make the Corn & Radish Salad. Shuck and clean the corn, wiping away stray threads with a kitchen towel. Lightly grill each ear directly on the grates, for a few minutes on all sides until charred. Using a sharp knife, carefully cut the kernels off into a large bowl. Slice the radish and onions thinly, then add them to the bowl. Add chopped parsley, lime juice, olive oil, salt, black pepper, and coriander, and toss. Set aside or refrigerate for up to 3 hours.
3. Grill the steak. Once the grill is really hot, grease the grates and sear the steak on high heat, on both sides, allowing good grill marks to develop (about 4-5 minutes each side). Grill the Flank Steak to medium-rare, then let it rest for 10 minutes before slicing, allowing some of the flavorful juices to remain in the meat. Use a very sharp knife to slice.
4. Serve. Slice the steak, toss the corn salad again, and enjoy them together. It’s truly delicious!
Chef’s Tips
- Bring the steak to room temperature before grilling. This helps it cook more evenly and develop a better sear.
- Pat the steak dry before seasoning. Removing moisture helps the spice rub adhere and encourages caramelization.
- Grill over high heat for just 4-5 minutes per side. Flank steak benefits from a quick, hot grill that creates a flavorful crust without overcooking the inside. Medium-rare to medium keeps it juicy and tender. Because it’s lean, it can become tough if cooked too long.
- Let the steak rest before slicing. Resting for 10 minutes allows the juices to redistribute instead of running out onto the cutting board.
Serving Suggestions
It’s simple, but it’s all you need for a light, satisfying dinner. The lime from the salad complements the steak, and the smoked paprika from the steak complements the salad. But for something a little heartier, or if hosting friends, here are some of our other favorite grilled summer sides!
- Grilled Potatoes
- Potato Salad
- Grilled Vegetables
- Grilled Beets
- Grilled Broccolini
- Grilled Asparagus
- Grilled Zucchini
- Summer Pasta Salad
- Pesto Pasta Salad
Storage
Leftovers will keep in the fridge, stored separately, in airtight containers for 3-4 days. Reheat the steak in a pan on the stove.
On the home front: Walking through our neighborhood the last few nights, the air is filled with the scent of Linden flowers. Sweet and intoxicating, they have a fragrance like nothing else I’ve ever smelled. We live near a pond, and just as the sun is setting, the frogs come out and begin their singing, cello-like, deep and soulful, calling to their mates.
The pond is teeming with life, and somehow being here clears the mind and lets the worries of the day gently slough off. On the walk home, delicious aromas of backyard BBQs whet our appetite, and by the time we make it up the hill, we are famished. It’s a good feeling, working up an appetite.
Hope you enjoy this Grilled Flank Steak and the Corn and Radish Salad! It makes an easy weeknight dinner or festive dish for serving guests! Have a happy week, Sylvia.
More Beef recipes you may like
After you try this Flank Steak recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Grilled Flank Salad Recipe with Corn Radish Salad
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: beef, Main, salad
- Method: grilled
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, high protein, Keto, Low-Carb
Description
This Grilled Flank Steak with Sweet Corn & Radish Salad is the perfect summer meal-juicy grilled steak served over a fresh corn salad with crisp radishes, herbs, and a bright vinaigrette. Healthy, flavorful, and ready in 35 minutes.
Ingredients
- 1 1/2 – 2 lbs Flank Steak
- 1 1/2 tsp kosher salt
- 1 1/2 tsp smoked paprika
- 1 1/2 teaspoon cumin
- Radish Corn Salad
- 3 ears corn on the cob, shucked
- 10 radishes- very thinly sliced
- 1/4 of a red onion- very thinly sliced ( about 1/4 cup)
- 1/4 cup chopped Italian Parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 teaspoon ground coriander
- 1/8 cup olive oil
- 1/4 cup fresh lime juice ( 2 limes)
Instructions
- Pre heat grill to med-high.
- Prep the steak. In a small bowl mix salt, cumin and smoked paprika. Coat both sides of flank steak with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.
- Make Corn-Radish Salad. Shuck and clean corn, wiping off stray threads with a kitchen towel. Grill it lightly- just for a few minutes on each side. Cut kernels off with a large sharp knife and place into a large bowl. Thinly slice radishes and place into the bowl. Very thinly slice onions and place in the bowl. Add chopped parsley. Add the lime juice, olive oil, salt, pepper and coriander and toss well. Set aside or refrigerate for up to 3 hours.
- Grill. Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.
- Serve. Serve with Corn Radish Salad.
Notes
The salad can be made a day ahead.
Nutrition
- Serving Size: 6 ounces steak and ¼ of the salad
- Calories: 435
- Sugar: 7.5 g
- Sodium: 751.9 mg
- Fat: 17.5 g
- Saturated Fat: 5 g
- Carbohydrates: 30.1 g
- Fiber: 6.4 g
- Protein: 43.3 g
- Cholesterol: 102 mg
I made this with skirt steak and your barbeque sauce – YUMMY!
Wonderful, so glad you enjoyed!
This was incredible! Thanks for sharing! The steak was super flavorful and juicy, and that corn radish salad is absolutely to die for, especially with the sweet corn!
Awesome Sierra!
Awesome Sierra!
This was delicious!! Added garlic pepper, ground coffee, and pepper on the steak for more flavor. The radish salad was very refreshing and yummy. We paired this meal with the Za’atar Zucchini and sweet potatoes. Great recipe! Hate the site though, way too many ads and videos popping up.
This dish is really delicious & summery, plus so light, quick & easy – We sometimes also add some chilli and dried thyme to the rub as well when the nights are cooling down a little. It is perfect as a sultry summer work/school night barbecue staple. The corn, radish, lime salad is really tasty and adds a fab summery punch without being too simple, nor too heavy or complex. Great combo of flavours. Thank you – this is another of the many really fab Feasting at Home fav foodie hits in our household.
Im so glad you enjoyed it!
We loved it but found our local corn too sweet so the balance was off since we need to reduce salt. Once corn season is over, I’ll be trying it again with frozen corn slightly charred in a cast iron pan.
That sounds delicious!
Oh wow! I wasn’t sure how this would turn out and hello new summer favorite! It was light and perfect for the 100 degree heat today while packed with the perfect amount of flavor. You absolutely nailed the rub – my husband who did the grilling RAVED about it and demanded my ‘secret’ recipe. Will be making this at least a few times again before summer is over!
Thanks kara! So great to hear! Glad you both enjoyed it!
Ahh…no cooking or boiling or roasting the corn?
Gerry, you can if your prefer or have trouble digesting raw corn…but I really love it raw and marinating in the lime dressing. 🙂
Important note: when you slice your cooked and rested flank steak, cut it across the grain into thin (¼ inch or less) slices with the knife held at a steep angle. That gives you wider slices (top to bottom, not side to side) that are more tender.
Your steak looks delicious and those radishes look gorgeous! Yum.
What a beautiful meal, I bet it tastes just as good 🙂
This is beautiful! And definitely my kind of summer meal. On the must make list!
Yum! Flank steak is always a hit with my family, and I make a very similar salad to go along with whatever we are grilling all summer long. Love putting the two together!
Yum! Hello Father’s Day menu. Thank you .