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.
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 ½ cups Street Corn Mayonnaise recipe below
Flank Steak Marinade
- ¼ cup orange juice (no pulp)
- ¼ cup soy sauce
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- ¼ 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
- ½ tablespoon avocado oil
- ¾ cup sour cream
- ⅓ cup mayonnaise
- ⅓ cup crumbled feta cheese
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 lime juice
- ¼ 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 (425˚F to 475˚F) 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 425˚F to 475˚F (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 127˚F to 130˚F 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 ½ 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!
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Video
Notes
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.
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