Broiled Flank Steak (with Corn Salsa)

(Last Updated On: May 31, 2023)

This broiled flank steak recipe is heaping with flavor and so quick to make. Just season the flank steak with nine different seasonings, broil it, then let the steak rest for 10 minutes. Reheat it for a couple of minutes in the broiler, then cut it against the grain. How easy is that?

We enhanced our flank steak with a delectable roasted corn salsa transforming it into a nutritious and delicious dinner. If you’d like to take your flank steak to the next level, you can explore the recipe for this wholesome and delicious roasted corn salsa.

🥩 Key Ingredients

• 1 and 1/2 pounds flank steak
• 2 tablespoons of olive oil (to coat flank steak)
• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons table salt
• 2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon ground cumin
• Roasted corn salsa – optional

The photo below is about 1 and 1/2 pounds of flank steak. Don’t let this not-so-good-looking cut of meat fool you. Flank steak doesn’t look that appealing in the package. But it tastes terrific when seasoned just right, then broiled in the oven. Every single piece of it is tender and delicious.

Flank Steak Grain

Take a look at the photo above. This piece of flank steak is folded in half in the packaging so it looks smaller than it is. But the grain is what we will be talking about later in this recipe.

When it’s time to cut the flank steak in step 6, we will be cutting it against the grain. In other words, in the opposite direction of the grain lines.

The grain in this flank steak photo runs up and down, from the top of the photo to the bottom. You can see the lines in it, which are the muscle fibers in this cut of meat. In this particular photo, the cut would be from the left side to the right side.

👩‍🍳 How to Make Broiled Flank Steak with Corn Salsa (Step-by-Step Instructions with Detailed Photos)

Step 1. Prepare Dry Rub Seasoning

In a small bowl, put 2 tablespoons of light brown sugar together with 1 tablespoon chili powder, 1 tablespoon paprika, 2 teaspoons table salt, and 2 teaspoons black pepper. Then add the 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1 teaspoon ground mustard, and 1/2 teaspoon ground cumin.

Step 2. Combine Dry Rub Seasonings

Mix up the dry rub seasoning all together with a spoon or spatula, then set the dry rub seasoning aside for now.

Step 3. Prepare a Broiler Pan or Baking Sheet

Most ovens come with a broiler pan. A broiler pan usually has two parts to it, the top pan with small narrow openings throughout it, while the bottom pan is solid to catch any of the drippings that come through the top pans’ openings.

Line the top part of the broiler pan with aluminum foil, but if you don’t have a broiler pan, line a baking sheet or sheet pan with aluminum foil instead. If you don’t have any aluminum foil, use a basting brush to apply vegetable oil to the pan or spray the pan with non-stick cooking spray.

Tip: It’s easier to clean the broiler pan or sheet pan when using aluminum foil. Just toss the aluminum foil in the garbage for easy cleanup when done.

We want to heat the broiler pan first. Place the oven rack six inches away from the oven broiler element. In my oven, that’s five position levels up from the bottom of the oven. Turn the broiler element on high heat. Place the broiler pan (top and bottom) with the aluminum foil on it in the oven for a few minutes to heat the pan so the steak can cook more evenly.

Step 4. Put the Dry Rub on the Flank Steak

In the meantime, while the broiler pan is heating up in the oven, put the flank steak on a plate or cutting board. To help the dry rub adhere to the flank steak, drizzle 2 tablespoons of olive oil over the flank steak on both sides.

Then take the dry rub seasoning mixture and rub and press it on the front and the back of the flank steak until you have covered all of the areas of the flank steak.

Note: You may have a little bit of the dry rub seasoning leftover depending on the size of the flank steak you bought compared to the one we bought.

Take the broiler pan out of the oven using heat-resistant oven mitts and drizzle a little bit of olive oil on the aluminum foil. Then place the flank steak on the aluminum foil.

Step 5. Broil Steak

Put the broiler pan with the flank steak on it in the oven under the broiler unit. The total time for broiling flank steak should be about 4 to 6 minutes on each side. Use heat-resistant tongs when flipping the steak. Keep in mind the thickness of your steak when using the suggested cooking guide below. Our flank steak is about 1 and 1/2 pounds and approximately 3/4 of an inch thick.

• Broil flank steak for 4 minutes on each side for medium-rare steak.
• Broil flank steak for 6 minutes on each side for well-done.
• Overcooked flank steak can become dry, tough to chew, and have a burnt or charred taste to it, so try not to overcook it.

Note: The FDA and the CDC say the safe minimum internal temperature of whole cuts of meat such as beef, pork, veal, and lamb (chops, roasts, steaks) should be 145 degrees Fahrenheit with a 3-minute rest time before carving or eating.

The flank steak will continue to cook a bit more during the rest time. The best way to check the internal temperature for a safe degree of doneness is to use a meat thermometer.

We broiled our flank steak for 6 minutes on each side, but it’s not time to eat it yet. For the best results, let the flank steak rest (sit) at room temperature for about 10 minutes to seal in all of the juices before cutting it against the grain.

After the flank steak has rested for 10 minutes, reheat it for about 1 minute on each side in the broiler, then it’s time to cut it against the grain explained in the next step below.

Step 6. Cut Against the Grain to Serve

Put the flank steak on a cutting board or work surface that you can cut on.

It is time to cut the flank steak against the grain as was mentioned earlier. Flank steak is cut against the grain to help break down the connective tissue and muscle fibers, which makes for easier chewing and more tenderness, and it also looks nice cut that way if you are entertaining guests for dinner.

You can still see the lines in the flank steak in the photo above, but the plate is turned the other way, so the grain lines run from left to right now.

To cut against the grain and on a bias (cutting on an angle), use a sharp knife while holding it at about a 45-degree angle, and slice the flank steak in thin slices from the top down to the bottom as shown in the photo below.

Step 7. Top with Roasted Corn Salsa

If you choose to do so, spread the roasted corn salsa across the top of the broiled flank steak. The roasted corn salsa is optional, but it’s a great combination for a healthy and amazing dinner. Store any leftover flank steak in an airtight container in the refrigerator for about three days!

🌟 Recipe Variations

• Pour a little bit of Worcestershire sauce on your steak.
• Sprinkle some hot red pepper flakes on your portion of flank steak.
• Season steak with Kosher salt instead of table salt.

❓ FAQs

💡 Final Thoughts

This tender flank steak is broiled to perfection and can be served with many different side dishes of your choice. Mashed potatoes, baked potatoes, and vegetables are excellent side dish choices. When sliced thin, flank steak can be added to various dishes such as sandwiches, tacos, fajitas, salads, and more.

By adding vibrant roasted corn salsa to the top of the broiled flank steak, it creates a feast for the senses! The steak’s smoky and savory flavors are enhanced by the salsa’s sweet roasted corn, tangy tomatoes, and slight heat from the jalapeños. This is a beautifully broiled and seasoned flank steak you will be proud to serve to your family and friends.

💑 More Steak Recipes You Will Love

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