Barbecued Flank Steak with Grilled Onions and Corn

Barbecued Flank Steak with Grilled Onions and Corn
Barbecued Flank Steak with Grilled Onions and Corn

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Prep time

20m

Total time

45m

Yields

6

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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¼ cup

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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¼ cup

chopped fresh cilantro, divided

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

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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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.

Tip by La Cocina Goya

Substitute top sirloin or skirt steaks for flank steak if desired.

Recipe Tags

Main Dishes Over 60

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