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Enjoy the summer with this delicious BBQ Flank Steak with Grilled Onions and Corn. Here, the secret to giving the meat great flavor is in the marinade. Easy and ready-to-use GOYA® Mojo Criollo is combined with cilantro, brown sugar, garlic and spices, which further enhances its intense flavor. To serve, pair this delicious meat with chunks of corn on the cob and grilled onions.
Ingredients
¼ cup
GOYA® Extra Virgin Olive Oil, divided
¼ cup
chopped fresh cilantro, divided
1 tbsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Oregano
1 tsp.
GOYA® Cumin
1 tsp.
brown sugar
1
flank steak (about 2 lb.)
4
ears corn, cut into thirds
1
large onion, cut into ½-inch wedges
Lime wedges
Directions
Step 1
In resealable plastic bag, combine marinade, 3 tbsp. olive oil, half of the cilantro, garlic, oregano, cumin and brown sugar; add steak. Refrigerate and marinate for at least 2 hours or up to overnight.
Step 2
Brush corn and onions with remaining olive oil and sprinkle with seasoning.
Step 3
Preheat grill to medium-high; grease grate well. Remove steak from marinade, discarding marinade. Grill until desired doneness, 4 to 5 minutes per side for medium-rare. Let stand for 10 minutes.
Step 4
Meanwhile, grill corn, turning, until lightly charred and tender, 8 to 10 minutes. Grill onion wedges until lightly charred and tender, about 3 minutes per side.
Step 5
Thinly slice steak and arrange on platter with corn and onions. Sprinkle with remaining cilantro; garnish with limes.
Substitute top sirloin or skirt steaks for flank steak if desired.
New from Goya
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