Seared Flank Steak Salad with Arugula and Corn Reli

Name: Seared Flank Steak Salad with Arugula and Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fresh lime juice; 2 teaspoons lime zest; 2 cloves garlic, minced; 1 teaspoon chipotle pepper, chopped; 3/4 cup canola oil; 2 tablespoons chopped cilantro; 1 (2 to 3 pound) flank steak; 1 cup dried black beans, soaked overnight with one change of water; 2 cloves garlic, smashed; Salt and freshly ground black pepper; 2 bunches arugula, rinsed and dried; 2 cups corn relish, recipe follows; 1/2 bunch cilantro, leaves picked, rinsed, and dried; Corn Relish; 6 cups cooked kernels (about 10 to 12 ears of corn); 2 cups diced onion; 1 cup diced red bell pepper; 1 cup diced green bell pepper; 3/4 cup chopped celery; 1 1/2 cups packed light brown sugar; 2 tablespoons salt; 2 tablespoons dry mustard; 2 teaspoons mustard seed; 2 teaspoons turmeric; 1 1/2 teaspoons celery seed; 1/4 teaspoon cayenne pepper; 3 cups cider vinegar

Servings: persons

1/3 cup fresh lime juice
2 teaspoons lime zest
2 cloves garlic, minced
1 teaspoon chipotle pepper, chopped
3/4 cup canola oil
2 tablespoons chopped cilantro
1 (2 to 3 pound) flank steak
1 cup dried black beans, soaked overnight with one change of water
2 cloves garlic, smashed
Salt and freshly ground black pepper
2 bunches arugula, rinsed and dried
2 cups corn relish, recipe follows
1/2 bunch cilantro, leaves picked, rinsed, and dried
Corn Relish
6 cups cooked kernels (about 10 to 12 ears of corn)
2 cups diced onion
1 cup diced red bell pepper
1 cup diced green bell pepper
3/4 cup chopped celery
1 1/2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard
2 teaspoons mustard seed
2 teaspoons turmeric
1 1/2 teaspoons celery seed
1/4 teaspoon cayenne pepper
3 cups cider vinegar

1
Whisk together all of the marinade ingredients.
2
Trim the steak of fat.
3
Score both sides of flank steak in a criss-cross.
4
Put the steak in a deep dish or sealable plastic bag and pour in the marinade.
5
Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling.
6
Cook beans in cold water with 2 cloves of garlic.
7
Add salt, about 10 minutes before the beans are done.
8
They should be tender but not mushy.
9
Preheat the grill for 20 minutes.
10
Bring the steak to room temperature.
11
Season the flank steak with salt and pepper.
12
Grill 1 to 2 minutes each side.
13
Allow to sit 15 minutes before slicing it.
14
Arrange the arugula with the beans over top.
15
Then place thinly sliced flank steak and corn relish over top.
16
Garnish with the cilantro leaves.
17
Combine all ingredients in a preserving pan.
18
Bring the mixture to a boil over medium heat, stirring occasionally.
19
Simmer mixture for about 30 minutes until it has thickened slightly.
20
Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace.
21
Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath.
22
Cool and label jars.
23
Allow to mellow for a couple of weeks before serving.

1095

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/3 cup fresh lime juice, 2 teaspoons lime zest, 2 cloves garlic, minced, 1 teaspoon chipotle pepper, chopped, and more.

Yes, Seared Flank Steak Salad with Arugula and Corn Relish falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Flank Steak Salad with Arugula and Corn Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions