Grilled Flank Steak with Charred Corn Salad

Skip the cantina and make this easy and flavorful Grilled Flank Steak at home. The steak is given a shot of flavor with a lime and Desert Pepper Tequila Blend marinade, then grilled, sliced and topped with a fresh Charred Corn Salad.

Difficulty: Easy
Prep time: 4 hours
Cook time: 15 minutes
Serves: 4

Ingredients:
1.5 lb.	Flank Steak
2 cloves	Garlic, minced
2 T	Red Wine Vinegar
2 T	Soy Sauce
1 T	Honey
1/2	Lime, juiced
2 tsp	Desert Pepper Tequila Blend
1/4 tsp	Black Pepper, ground
Charred Corn Salad:
2 ears	Corn
2 T	Sugar, granulated
1/2 cup	Poblano Pepper, roasted & diced
1	Red Bell Pepper, roasted & diced
1 T	Olive Oil
1/2	Lime, juiced
1/2 T	Jalapeno, minced
1 T	Red Onion, minced
2 T	Cilantro, chopped
1/2 tsp	Desert Pepper

Instructions:

In a glass mixing bowl, whisk together garlic, vinegar, soy sauce, honey, lime juice, and seasonings. Add flank steak to marinade. Cover and refrigerate for 4 hours, turning steak after 2 hours.
Meanwhile, add water to a 4” deep sauté pan and bring to a boil. Add sugar and corn and reduce heat to medium. Cook corn for 6 minutes, until bright golden yellow. Transfer corn to grill and lightly char on all sides. Set aside.
Brush peppers with olive oil and place on grill. Char on all sides, then place in a glass bowl and cover with plastic wrap. After 10 minutes, remove skin and seeds from peppers, then dice.
In a glass mixing bowl, whisk together olive oil and lime juice. Add roasted peppers, jalapeño, onion, cilantro, and seasonings.
Grill steak over medium-high heat 4 to 6 minutes [depending on thickness of steak] per side for medium-rare. Rest for 10 minutes, then thinly slice against the grain.