Grilled Flank Steak with Sweet Corn & Radish Salad…a healthy summer weeknight meal that can be made in 35 minutes!

Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

This flavorful recipe for Grilled Flank Steak with Sweet Corn & Radish Salad comes together quickly and easily. It satisfies all Brian’s meat cravings, while giving me my crunchy healthy side salad, which I especially love during the summer months.

Fresh sweet corn, lightly grilled, then cut off the cob, drizzled with lime juice and tossed with radishes, red onion and parsley compliments the flavors of the grilled beef, which is rubbed with smoked paprika, cumin and salt. A simple delicious dinner, perfect for weeknights, that can be made in 30-40 minutes.

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Walking through our neighborhood the last few nights, the air is filled with the scent of Linden flowers. Sweet and intoxicating, they have a fragrance like nothing else I’ve ever smelled. We live near a pond and just as the sun is setting, the frogs come out and begin their singing, cello-like, deep and soulful, calling to their mates.

The pond is teeming with life, and somehow being  here clears the mind and lets the worries of the day gently sluff off. On the walk home, delicious aromas of backyard bbq’s wet our appetite, and by the time we make it up the hill, we are famished. It’s a good feeling, working up an appetite.

Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

How to make Grilled Flank Steak

Rub the meat with smoked paprika, cumin and salt and let it sit at room temperature.

Pre-heat the grill so it’s nice and hot. High heat works best here, to get a good char.

Make the the Corn-Radish Salad.

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Slice radishes thinly, and lightly grill the corn. Just a few minutes on each side. Local corn, just picked, is often the sweetest, so opt for this if possible.

Slice the grilled corn off the cob and place with radishes in a bowl with lime juice, red onion and parsley and little coriander, and let marinate a bit while you grill the flank steak.

Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

Once the grill is really hot, grease the grates and sear the steak on high heat, on both sides, allowing good grill marks to develop ( about 4-5 minutes each side).

Grill the Flank Steak to medium rare, then let it rest 10 minutes before slicing into it, allowing some of the flavorful juices to remain in the meat.

Give the corn salad another toss, and enjoy them together.

The lime from the salad compliments the steak, and the smoked paprika from the steak compliments the salad.

Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

It’s simple- but it’s all you need for a light satisfying dinner.

Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

What Type of Flank Steak to Buy?

When I purchase red meat, I feel much better knowing where the meat is sourced.  Locally sourced meat, pasture-raised, without hormones or antibiotics, is important to me. I don’t cook meat often,  but if I must, I want it to be of the highest quality possible.

Sweet Corn and Radish Salad with Grilled Flank Steak- an easy summer weeknight meal! |

Hope you enjoy this Grilled Flank Steak and the Corn and Radish Salad!

Happy week,


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Grilled Flank Steak with Sweet Corn & Radish Salad...a healthy summer weeknight meal that can be made in 30 minutes! |

Grilled Flank Salad with Corn Radish Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews


Grilled Flank Steak with Corn Radish Salad – a quick and easy dinner, perfect for summer nights on the patio.


Units Scale
  • 1 1/22 lbs Flank Steak
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp smoked paprika
  • 1 1/2 teaspoon cumin
  • Radish Corn Salad
  • 3 ears corn on the cob, shucked
  • 10 radishes- very thinly sliced
  • 1/4 of a red onion- very thinly sliced ( about 1/4 cup)
  • 1/4 cup chopped Italian Parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1 teaspoon ground coriander
  • 1/8 cup olive oil
  • 1/4 cup fresh lime juice ( 2 limes)


  1. Pre heat grill to med-high.
  2. In a small bowl mix salt, cumin and smoked paprika. Coat both sides of flank steak with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.
  3. Make Corn-Radish Salad. Shuck and clean corn, wiping off stray threads with a kitchen towel. Grill it lightly- just for a few minutes on each side. Cut kernels off with a large sharp knife and place into a large bowl. Thinly slice radishes and place into the bowl. Very thinly slice onions and place in the bowl. Add chopped parsley. Add the lime juice, olive oil, salt, pepper and coriander and toss well. Set aside or refrigerate for up to 3 hours.
  4. Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.
  5. Serve with Corn Radish Salad.


The salad can be made a day ahead.


  • Serving Size: 6 ounces steak and ¼ of the salad
  • Calories: 435
  • Sugar: 7.5 g
  • Sodium: 751.9 mg
  • Fat: 17.5 g
  • Saturated Fat: 5 g
  • Carbohydrates: 30.1 g
  • Fiber: 6.4 g
  • Protein: 43.3 g
  • Cholesterol: 102 mg


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  1. This was incredible! Thanks for sharing! The steak was super flavorful and juicy, and that corn radish salad is absolutely to die for, especially with the sweet corn!

  2. This was delicious!! Added garlic pepper, ground coffee, and pepper on the steak for more flavor. The radish salad was very refreshing and yummy. We paired this meal with the Za’atar Zucchini and sweet potatoes. Great recipe! Hate the site though, way too many ads and videos popping up.

  3. This dish is really delicious & summery, plus so light, quick & easy – We sometimes also add some chilli and dried thyme to the rub as well when the nights are cooling down a little. It is perfect as a sultry summer work/school night barbecue staple. The corn, radish, lime salad is really tasty and adds a fab summery punch without being too simple, nor too heavy or complex. Great combo of flavours. Thank you – this is another of the many really fab Feasting at Home fav foodie hits in our household.

  4. We loved it but found our local corn too sweet so the balance was off since we need to reduce salt. Once corn season is over, I’ll be trying it again with frozen corn slightly charred in a cast iron pan.

  5. Oh wow! I wasn’t sure how this would turn out and hello new summer favorite! It was light and perfect for the 100 degree heat today while packed with the perfect amount of flavor. You absolutely nailed the rub – my husband who did the grilling RAVED about it and demanded my ‘secret’ recipe. Will be making this at least a few times again before summer is over!

    1. Gerry, you can if your prefer or have trouble digesting raw corn…but I really love it raw and marinating in the lime dressing. 🙂

  6. Important note: when you slice your cooked and rested flank steak, cut it across the grain into thin (¼ inch or less) slices with the knife held at a steep angle. That gives you wider slices (top to bottom, not side to side) that are more tender.

  7. Yum! Flank steak is always a hit with my family, and I make a very similar salad to go along with whatever we are grilling all summer long. Love putting the two together!


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