Grilled Flank Steak with Cumin Grilled Corn Salsa

Substitute flank steak with sirloin or skirt steak

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended



    1. Start by charring the corn. Cut the kernels from the cob, melt a tablespoon of butter in a frying pan over a medium-high heat and cook the corn for about 3 minutes or until lightly charred.
    2. Stir in the cumin and fry for a further minute. Remove the corn from the heat and leave to cool.
    3. In the meantime, combine all the rub spices together in a small bowl.
    4. Lightly coat the flank steak in olive oil, this will help the rub to stick. Generously apply the rub to the steak, messaging all the spices into the beef.
    5. Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
    6. Allow the meat to rest for half its cooking time before slicing it into slivers.
    7. Finish the salsa by mixing the corn together with the tomatoes, red onion, jalapeño and coriander. Squeeze the lime juice over the top, stir to combine and season to taste with salt and pepper.
    8. Top the caramelised flank steaks with the cumin grilled corn salsa and fresh limes. Serve with sides of your choice.
    Back to top