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Total time

225 minutes


  • 1 pound lean flank steak (or top round)
  • ½ cup worcestershire sauce steak seasoning
  • corn salsa
  • 1 ear corn (large, 1 cup kernels)
  • 1 cup red onion (finely chopped)
  • 1 jalapeño pepper (seeded and finely chopped)
  • ⅛ teaspoon salt
  • 1 cup cherry tomatoes (or grape, quartered)
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice


  1. To prepare lean steak, place in a glass or ceramic container, coat with Worcestershire sauce, cover with plastic wrap, and refrigerate for at least 3 hours. Place corn on end in a large bowl and carefully use a paring knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cook over medium-high heat for 15–20 minutes, stirring every 5 minutes, until kernels are charred. Transfer charred corn to a large mixing bowl and add onion, jalapeño, salt, tomatoes, vinegar, and lime juice. Stir to blend. Refrigerate salsa while preparing meat. Season both sides of steak with steak seasoning before grilling to desired doneness. Serve steak with charred corn salsa heaped on top.
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