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