PREPARATION

  1. Oil and heat a grill to medium-high. 
    Grill the flank steak, flipping, for 12 minutes. For help, refer to the package instructions. 
  2. Prepare the corn salsa- Remove the husks and silk from the corn.  
  3. Cut the stem off the bottom to create a flat surface. Stand the ear of corn upright, cut side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl. 
  4. Dice the tomatoes, hot pepper and the red onion.  
  5. Roughly chop the cilantro.  
  6. Mix the vegetables. Juice the lime and drizzle (about 2 Tbsps. of the juice) on top of the vegetables. Sprinkle with salt. Stir, taste and adjust the seasoning with additional lime juice and salt.  
  7. Arrange sliced flank steak on plates with generous portions of corn salsa.  
  8. Bon Appetit! 

 

 

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Ingredients

Corn Salsa

3 ears sweet corn (375 g)

2 medium tomatoes (300 g)

1/2 diced red onion (75 g)

1 green chili or other hot green pepper (20 g)

¼ cup chopped coriander leaf (15 g)

1 fresh lime (2 tbsps. Juice, 30 g)

½ tsp. Salt (3 g)