Flank Steak with Street Corn Mayo on Garlic Toast. Perfect for grilling season and ideal for gathering the whole family around the table, this recipe combines tender marinated flank steak, creamy street corn mayo, and zesty pico de gallo, all piled high on golden Furlani Garlic Texas Toast.
The star of the show is undoubtedly the Furlani Garlic Texas Toast, which adds a crispy, garlicky dimension to every bite. Perfect for soaking up the juices from the steak and mayo, this garlic toast takes this dish to a whole new level of indulgence, making it a hit with kids and adults alike.
Whether you are hosting a backyard barbecue, a casual family dinner, or simply looking for a delicious way to enjoy the long weekend, our Flank Steak with Street Corn Mayo on Garlic Toast is sure to be a crowd-pleaser. So, fire up the grill, gather your loved ones, and get ready to savour every moment.
This recipe was created in partnership with Furlani. Opinions in this post are always my own. Furlani Garlic Texas Toast can be found in the bakery section or frozen aisle of your local grocery store.
Ingredients
- Flank steak
- Furlani Garlic Texas Toast
- Pickled or marinated red onions (place onions in a jar of pickle juice or olive oil for a few hours)
- Pico de Gallo, recipe or store bought
- Street Corn Mayo, recipe below
Flank Steak Marinade
- Orange juice (no pulp)
- Soy sauce
- Lime juice
- Olive oil
- Cilantro
- Garlic
- Chili powder
- Dried oregano
- Cumin
- Kosher salt
- Ground pepper
Street Corn Mayo
- Corn
- Avocado oil
- Sour cream
- Mayonnaise
- Feta cheese
- Chili powder
- Garlic powder
- Cumin
- Kosher salt
- Lime juice
- Cilantro
See recipe card for quantities.
Instructions
Marinate the Steak
Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about Ā¼-inch deep, and space them roughly 1-inch apart.
In a medium bowl combine the marinade ingredients. Place the flank steak into a large casserole dish or resealable bag, then pour over the marinade and turn several times to coat. Refrigerate for 1 hour minimum or up to 4 hours, turning the steak/bag occasionally.
Preheat the Grill
Preheat a charcoal or gas grill to medium-high (425ĖF to 475ĖF) with a portion of the grill left for low or indirect cooking.
Grill the Corn
Brush each corn evenly with the oil.
Place the corn on the grill and cook over direct heat until it begins to char, then turn to char each side evenly. Move the corn to very low heat or indirect heat and cook until tender. Total cook time is 8 to 12 minutes.
When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
In a medium bowl add the sour cream, mayonnaise, feta, chili powder, garlic powder, cumin, salt, lime and stir to combine. Stir in the corn and cilantro.
Grill the Steak
Remove the steak from the fridge 30 minutes before cooking.
Ensure the grill temperature is maintained between 425ĖF to 475ĖF (add more coals if required).
Drain the excess marinade off the steak. Then place the steak directly over the direct heat. Cook until both sides are nicely charred, and the internal temperature is between 127ĖF to 130ĖF in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat, transfer to a cutting board and loosely tent. The internal temperature will continue to rise while it rests. Let rest for 10 minutes, then thinly slice against the grain.
If the steak is charring too quickly, move it to the indirect heat area, close the lid and let it come to desired temperature.
Grill the Texas Toast
Place the Texas toast on the hot grill and grill each side for 15 to 30 seconds, until golden brown.
Assemble the Open Face Sandwiches
Spread 1 Ā½ tablespoons of the Street Corn Mayo on each piece of garlic Texas toast, then layer a few onion pieces, 1 to 2 pieces of steak and finish with a spoonful of Pico de Gallo.
Serve and enjoy
Note:
Grilling time will vary based on grill temperature, size of the corn cobs, the thickness of the steak, outside temperature and whether the grill lid is closed when cooking over the low heat.
Watch how this recipe was made here.
Leave a Comment
If you get the chance to try this recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James š
š Recipe
Flank Steak with Street Corn Mayo on Garlic Toast
Ingredients
- 2 lb flank steak
- 1 bag of Furlani Garlic Texas Toast
- Pickled or marinated red onions place onions in a jar of pickle juice or olive oil for a few hours
- Pico de Gallo homemade or store bought
- 1 Ā½ cups Street Corn Mayonnaise recipe below
Flank Steak Marinade
- Ā¼ cup orange juice (no pulp)
- Ā¼ cup soy sauce
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- Ā¼ cup chopped cilantro plus more to serve
- 4 garlic cloves finely chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Street Corn Mayo
- 3 ears corn
- Ā½ tablespoon avocado oil
- Ā¾ cup sour cream
- ā cup mayonnaise
- ā cup crumbled feta cheese
- 1 teaspoon chili powder
- Ā½ teaspoon garlic powder
- Ā½ teaspoon cumin
- Ā½ teaspoon kosher salt
- 1 lime juice
- Ā¼ cup of chopped cilantro
Instructions
Marinate the Steak
- In a medium bowl combine the marinade ingredients. Place the flank steak into a large casserole dish or resealable bag, then pour over the marinade and turn several times to coat. Refrigerate for 1 hour minimum or up to 4 hours, turning the steak/bag occasionally.
Preheat the Grill
- Preheat a charcoal or gas grill to medium-high (425ĖF to 475ĖF) with a portion of the grill left for low or indirect cooking.
Grill the Corn
- Brush each corn evenly with the oil.
- Place the corn on the grill and cook over direct heat until it begins to char, then turn to char each side evenly. Move the corn to very low heat or indirect heat and cook until tender. Total cook time is 8 to 12 minutes.
- When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
- In a medium bowl add the sour cream, mayonnaise, feta, chili powder, garlic powder, cumin, salt, lime and stir to combine. Stir in the corn and cilantro.
Grill the Steak
- Remove the steak from the fridge 30 minutes before cooking.
- Ensure the grill temperature is maintained between 425ĖF to 475ĖF (add more coals if required).
- Drain the excess marinade off the steak. Then place the steak directly over the direct heat. Cook until both sides are nicely charred, and the internal temperature is between 127ĖF to 130ĖF in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat, transfer to a cutting board and loosely tent. The internal temperature will continue to rise while it rests. Let rest for 10 minutes, then thinly slice against the grain.
- If the steak is charring too quickly, move it to the indirect heat area, close the lid and let it come to desired temperature.
Grill the Furlani Texas Toast
- Place the Texas toast on the hot grill and grill each side for 15 to 30 seconds, until golden brown.
Assemble the Open Face Sandwiches
- Spread 1 Ā½ tablespoons of the Street Corn Mayo on each piece of garlic Texas toast, then layer a few onion pieces, 1 to 2 pieces of steak and finish with a spoonful of Pico de Gallo. Serve and enjoy!
Rate this Recipe
- Last step! If you make this, please leave aĀ reviewĀ letting us know how it was!
Amazing recipe! Just did it a week ago. I couldnāt find that special texas toast in germany, but used brioche bread with some garlic oil instead.
Hi Markus,
Glad to hear you enjoyed this recipe! We really appreciate you stopping by to let us know.
Habe ein schƶnes Wochenende!
Elaine & James