Spice-rubbed grilled flank steak and corn is an easy summer dish that pairs beautifully with a creamy chili-lime sauce drizzled on top.
Meat-lovers, this one’s for you. With the 4th of July and summer grilling season approaching, this grilled flank steak recipe is a fast and flavorful choice. It comes together quickly—no long marinating required—and grills alongside charred sweet corn for a complete, seasonal meal.
A bold chili-cumin spice rub seasons the steak, the corn picks up a smoky char, and a creamy chili-lime sauce ties everything together. Serve with a squeeze of fresh lime, a sprinkle of cotija, and minced cilantro for brightness.
This is a straightforward grill recipe that still feels special—perfect for a relaxed weeknight or a summer dinner on the patio.
This Flank Steak Features…
- A chili-cumin spice rub
- Juicy grilled flank steak
- Charred sweet corn
- A creamy chili-lime sauce drizzled on top
Making the Flank Steak
(Scroll to the recipe card below for full ingredient amounts and step-by-step instructions.)
Ingredients You Will Need
- Sour cream
- Mayonnaise
- Lime
- Garlic
- Spices (chili powder, cumin, smoked paprika, garlic powder)
- Flank steak
- Vegetable oil
- Sweet corn
- Cotija cheese
- Cilantro
More Steak Options
If you prefer a different cut, this basic approach works well for porterhouse, ribeye, New York strip, top sirloin, t-bone, filet mignon, or flatiron. Keep in mind cook times will vary with thickness; use a thermometer to check doneness.
Tips for Perfect Flank Steak
- Make the chili-lime sauce first – Prepare and chill the sauce before grilling so it’s ready to serve as soon as the steak and corn come off the grill.
- Bring the steak to room temperature – Let the steak sit for about 45 minutes before grilling so it cooks evenly.
- Preheat the grill – Aim for about 400°F (200°C) so you get a good sear on the meat and char on the corn.
- Watch cooking times – Corn will usually finish before the steak; keep an eye on both and rotate as needed.
- Use an instant-read thermometer – This gives reliable doneness results; see the temperature guide below for target internal temps.
- Rest the steak – Tent the steak with foil and rest it for 10 minutes to lock in juices before slicing.
- Slice against the grain – Especially important for flank steak; cutting across the muscle fibers makes each bite tender.
Temperature Cooking Guide
Use these internal target temperatures as a guide. Always verify with a kitchen thermometer.
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well-done: 160–165°F
A drizzle of fresh chili-lime sauce brightens the rich, savory steak and complements the sweet char of the corn. Add lime wedges, grated cotija, and minced cilantro for the finishing touches.
This combination delivers bold, balanced flavor and makes for a memorable summer dinner.
Save this recipe if you like it, and if you try it, leave feedback or a photo in the comments—sharing how you served it helps others plan their meals.
More steaks to try next:
- Balsamic glazed steak with mushrooms
- Ribeye with mushroom sauce
- Gochujang-marinated skirt steak
Grilled Flank Steak and Corn with Chili Lime Sauce
This recipe may include affiliate links in the original post.
20 minutes
10 minutes
30 minutes
4 servings
618kcal
Ingredients
Chili Lime Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Zest and juice from 1 lime
- 2 medium cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
Grilled Flank Steak and Corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Kosher salt and pepper
- 2 lbs flank steak, fat trimmed
- 3 tablespoons vegetable oil, divided
- 4 ears corn, husked and cut in half
- Fresh lime, cotija cheese, and minced cilantro for topping
Instructions
Chili Lime Sauce
- In a small bowl, whisk all sauce ingredients until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
Grilled Flank Steak and Corn
- Remove steaks from the refrigerator and let them come to room temperature for about 45 minutes.
- In a small bowl, combine the spices. Rub 2 tablespoons vegetable oil over the flank steak and season both sides with salt and pepper. Press about half the spice mixture onto the steak.
- Rub the remaining 1 tablespoon oil over the corn and coat with the remaining spice mixture.
- Preheat an outdoor grill to 400°F (or heat a large cast-iron grill pan over medium-high). Place steak and corn on the preheated grill, turning occasionally. Grill the corn until lightly charred (about 4–6 minutes) and cook the steak to your preferred doneness (see temperature guide).
- Remove steak and corn from the grill. Tent the steak with foil and let it rest for 10 minutes. Thinly slice the steak against the grain and arrange with the corn on a serving platter.
- Drizzle the steak and corn with chili-lime sauce. Finish with a squeeze of lime, a sprinkle of cotija, and chopped cilantro. Serve immediately.
Notes
Steak is best served fresh. If you have leftovers, store components separately in airtight containers in the refrigerator and reheat gently to preserve texture.
Nutrition
Carbs: 21 g |
Protein: 53 g |
Fat: 36 g