BBQ Flank Steak with Grilled Onions and Corn
Cuban-Style Flank Steak
This Cuban-inspired steak platter makes for the perfect summer barbecue feast. Flank steak is a lean and flavorful cut of steak that is budget-friendly when serving a crowd.
Total Time
45m
Prep Time:20m
Yields:6 Servings
Ingredients
¼ cup
GOYA® Extra Virgin Olive Oil, divided
¼ cup
<p class="p1">chopped fresh cilantro, divided</p>
1 tbsp.
1 tsp.
1 tsp.
1 tsp.
<p class="p1">brown sugar</p>
1
<p class="p1">flank steak (about 2 lb.)</p>
4
<p class="p1">ears corn, cut into thirds</p>
1
<p class="p1">large onion, cut into <span>½</span>-inch wedges</p>
2 tsp.
<p class="p1">Lime wedges</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Brush corn and onions with remaining olive oil and sprinkle with seasoning.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Thinly slice steak and arrange on platter with corn and onions. Sprinkle with remaining cilantro; garnish with limes.</p>
Substitute top sirloin or skirt steaks for flank steak if desired.
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<p class="p1">Substitute top sirloin or skirt steaks for flank steak if desired.</p>
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BBQ Flank Steak with Grilled Onions and Corn
Prep Time: 20m
Total time: 45m
Yields: 6 Servings
<h2 class="subheader">Cuban-Style Flank Steak</h2> <p class="p1">This Cuban-inspired steak platter makes for the perfect summer barbecue feast. Flank steak is a lean and flavorful cut of steak that is budget-friendly when serving a crowd.</p>
Ingredients
¼ cup
GOYA® Extra Virgin Olive Oil, divided
¼ cup
<p class="p1">chopped fresh cilantro, divided</p>
1 tbsp.
1 tsp.
1 tsp.
1 tsp.
<p class="p1">brown sugar</p>
1
<p class="p1">flank steak (about 2 lb.)</p>
4
<p class="p1">ears corn, cut into thirds</p>
1
<p class="p1">large onion, cut into <span>½</span>-inch wedges</p>
2 tsp.
<p class="p1">Lime wedges</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Brush corn and onions with remaining olive oil and sprinkle with seasoning.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Thinly slice steak and arrange on platter with corn and onions. Sprinkle with remaining cilantro; garnish with limes.</p>
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