Grilled Flank Steak with Corn and Black Bean Salad

Grilled flank steak with corn & black bean salad

Total Time
35 min
20 min
10 min
Instead of watercress, you can use baby arugula or baby spinach in this recipe.


Cooking spray

4 spray(s)

Table salt

¾ tsp

Chili powder

½ tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Black pepper

¼ tsp

Corn on the cob

2 ear(s), medium, shucked

Red bell pepper

2 medium, halved

Uncooked lean and trimmed beef flank steak

1 pound(s)

Fresh watercress

2½ cup(s), trimmed

Grape tomatoes

2 cup(s), or cherry, halved

Canned black beans

15½ oz, rinsed and drained

Red onion

½ medium, thinly sliced

Extra virgin olive oil

2 tsp


1 item(s), juiced


½ item(s), cut into 4 wedges


  1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  2. Stir together salt, chili powder, cumin, coriander, and black pepper in small bowl.
  3. Lightly spray corn and bell peppers with nonstick spray. Sprinkle steak with 11/2 teaspoons salt mixture. Place vegetables and steak on grill rack and grill, turning occasionally, until vegetables are lightly charred and instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  4. Cut kernels from corn into large bowl. Thinly slice bell peppers and add to bowl with watercress, tomatoes, beans, onion, oil, lime juice, and remaining salt mixture. Toss gently to combine.
  5. Cut steak across grain into 16 slices. Divide salad among 4 plates and top evenly with steak. Serve with lime wedges.
  6. Serving size: 4 slices steak and 2 cups salad