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Grilled Steak with Corn Salsa

The secret to tender London broil steak is a flavor-packed marinade that helps tenderize the meat. Fresh corn makes this easy grilled dinner the perfect summer meal.

Serves 4
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
452 calories per serving


> 3/4 cup lime juice, divided
> 7 tbsp olive oil, divided
> 2 tbsp Worcestershire sauce
> 2 tsp garlic powder
> 3/4 tsp salt, plus more for seasoning
> 1 lb top round London broil steak
> 3 ears corns, shucked
> 1 (10 oz) container grape tomatoes, halved
> 1/2 cup packed fresh cilantro leaves, finely chopped
> 3 green onions, finely chopped
> 1/4 tsp ground cumin


In a medium bowl, whisk together ½ cup lime juice, 4 tbsp oil, Worcestershire sauce, garlic powder, and salt. Transfer to a gallon-size resealable bag and add the steak. Seal tightly, pressing out excess air. Toss to coat beef and refrigerate 4–6 hours.
Set grill to medium-high. Brush 1 tbsp oil on corn and grill 6–8 min., turning occasionally, until grill marks appear. Transfer to a cutting board and let cool. Reduce heat to medium.
Remove steak from marinade, discarding remaining marinade. Place steak on grill and cook 4–6 min. per side, or until desired doneness. Remove and let stand 5–10 min.
To a large bowl, add the tomatoes, cilantro, green onions, cumin, remaining ¼ cup lime juice, and remaining 2 tbsp oil. Cut the corn from the cobs and add to bowl. Toss to combine. Season with salt and pepper to taste. Thinly slice the steak and top with salsa.

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