Grilled Flank Steak with Mango-Habanero Corn Salad - Recipe from Price Chopper
Grilled Flank Steak with Mango-Habanero Corn Salad
This vibrant and flavorful dish creates a harmonious blend of grilled goodness and fresh, tropical flavors- ideal for warm evenings and outdoor gatherings! Found in our Spring 2024 Gatherings magazine.
This vibrant and flavorful dish creates a harmonious blend of grilled goodness and fresh, tropical flavors- ideal for warm evenings and outdoor gatherings! Found in our Spring 2024 Gatherings magazine.
- Prepare outdoor grill for direct grilling over medium-high heat. Brush corn with 2 tablespoons oil; brush both sides of steak with remaining 1 tablespoon oil and sprinkle with seasoning. Place corn and steak on hot grill rack; cover and cook 10 minutes or until grill marks appear on corn and internal temperature of steak reaches 135° for medium-rare, turning once. Transfer corn and steak to cutting board. Cool corn completely; cut corn kernels from cob. Tent steak with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- In large bowl, toss corn, avocado, mango, queso, salsa and cilantro. Makes about 2 ½ cups corn salad.
- Slice steak across the grain; serve with corn salad garnished with cilantro, if desired.
