Flank Steak with Wilted Scallions and Corn Salsa is a killer family style summer dinner that will make everyone bow down to your steak skills!
I love eating steak! I worked at a steakhouse for almost 5 years and I was always well fed. Medium rare ribeyes and filets cooked to perfection. Bleu cheese crusted black & blue NY strips. *insert Homer Simpson drool here* It was fabulous! Generally, I’m a straight-up steak eater. Nothing crazy. Some salt, pepper, maybe a little onion powder or ground mustard. Definitely NO steak sauce. Sacrilege!! But every now and then it’s fun to get a little fancy with your steak, and this dish is one for the recipe book.
The flavor combination of a perfectly cooked steak, slightly bitter scallions, and sweet and tangy corn salsa with lime is perfect for summer. I like to serve this dish on one big plate, family style. It makes for a great presentation and is grillout buffet-friendly. Of course, you could cut your steak down and plate everyone individually, but I love sitting at a table with friends and passing plates around. It’s that community feeling and sharing of a meal. Total happiness!
Flank Steak with Wilted Scallions and Corn Salsa is a killer family style dinner that will make everyone bow down to your steak skills!
- 2 pound flank steak
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground dry mustard, divided
- 1 teaspoon salt, divided
- 4 scallions, white ends cut off
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, divided
- 1 1/2 cup cooked corn kernels, fresh or frozen, at room temperature
- 1 large jalapeno, seeded and diced
- Zest of 1 lime
- Juice of 1/2 lime
- 1 teaspoon fresh ginger root, peeled and grated
- 1/4 teaspoon Sriracha
- Salt and pepper, to taste
- Place a large cast iron skillet over medium-high heat. (Or you can cook the scallions and steak on the grill.)
- Trim flank steak of excess fat and tough connective tissue over the surface of the steak. Using a paring knife, insert the knife at an angle – almost all the way through the steak – to create multiple holes all over the surface of the steak. Flip the steak over and repeat the process on the other side. Be sure to make the second set of holes parallel the l to first set so you don’t create big holes in your steak.
- Rub each side of the steak with 1/4 teaspoon ground mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add 1 tablespoon olive oil to skillet. Place scallions in the skillet, and cook for 30 seconds to 1 minute per side until greens have wilted and slightly charred. Remove from skillet and set aside.
- Melt butter in the skillet, and add flank steak. Sear the steak for 2 minutes on each side until a nice brown crust forms. After steak is seared, remove skillet from heat. Allow steak to finish cooking in skillet for 5 minutes. Remove steak from pan and allow to rest for 10 minutes, loosely cover with aluminum foil.
- In a medium bowl, combine corn, jalapeno, lime zest, lime juice, ginger, and Sriracha until well combined. Season salsa with salt and pepper to taste.
- Once steak has rested, slice steak into thin strips at an angle. Place steak slices on a large platter. Top with salsa and then wilted scallions. Serve family style.
If you want to add some heat to your salsa, up the amount or Sriracha you use.