Simply grilled steak is dressed up for summer with a fresh and wholesome salsa. This Grilled Steak with Corn and Black Bean Salsa is an easy recipe for an absolutely delicious summer meal.
Looking for an indoor cooking method? Check out my tutorial on How to Make Sirloin Steak with my favorite stove to oven method.
One more summer grilling recipe before we surrender to the cooler months and warm and cozy foods of fall. It’s coming, friends.
This grilled steak recipe is one of my all time favorite meals to make when sweet corn is stacked high in the stores. You can substitute frozen corn when fresh isn’t available and the remaining ingredients are readily available all year round. Fresh grilled corn just screams summer, so use it if you can get it.
This salsa is excellent with both grilled chicken and steak. In honor my of steak lovin’ men here, I went with steak.
Table of contents
Ingredient Notes
- Steak: I love top sirloin steak for this recipe. It’s lean, has great meaty flavor, and is less expensive than many other cuts of steak. Before popping it on the grill, it’s drizzled with extra virgin olive oil and simply seasoned with kosher salt and freshly ground black pepper.
- Fresh produce: A couple of ears of corn on the cob, cilantro, green onions, an avocado, diced red bell pepper, and cherry or grape tomatoes.
- Canned black beans: For a bit more flavor than you’d get from plain canned black beans, I like to use Bush’s Seasoned Black Beans, lightly rinsed and drained.
- Seasoning: The salsa is seasoned with kosher salt, freshly ground black pepper, garlic powder and granulated sugar.
- Oil and vinegar: A neutral oil like vegetable oil, canola oil, or avocado oil and white wine vinegar.
How to Make Grilled Steak with Corn and Black Bean Salsa
- Grill the corn. Grill the husked corn over medium heat, covered, for about 15 minutes. Rotate the ears a couple of times during the cooking time. Allow the corn to cool, then use a sharp knife to slice down the ear of corn to remove the kernels.
- Make the dressing and start the salsa. Whisk together the dressing ingredients in a small bowl. Add all of the salsa ingredients except the avocado to a large bowl. Don’t slice into the avocado until you are ready to serve dinner.
- Add the corn and dressing. Add the corn kernels and dressing and toss to combine. Cover and refrigerate the salsa until you’re ready to serve. You can prepare the salsa to this point several hours ahead of time if you’d like.
- Grill the steak. Drizzle the steaks with some olive oil and season them, pretty generously, with salt and pepper. Do this on both sides then throw them on the grill over medium heat. For medium (hint of pink in the center), let them cook for about 7 minutes per side. The time can vary, depending on the thickness of the steaks. Transfer the grilled steak to a cutting board to rest for 5 minutes.
The oil and vinegar based salsa dressing is so simple but trust me, it gives the salsa an addictive, can’t stop eating this stuff, flavor.
- Finish the salsa. While the steak is resting, add the chopped avocado to the salsa and toss it lightly.
- Slice the steak. This is optional, but I like to slice the steaks so people with varying appetites can take as many slices as they’d like. Big family cooking hack.
Grilled Steak Temperatures
Check the temperature of the steak with an instant read meat thermometer. For the best result, I don’t recommend cooking sirloin steak beyond medium doneness.
Medium Rare (130 degrees F-140 degrees F) – Warm red center
Medium (140 degrees F -150 degrees F) – Warm pink center
Medium Well (150 degrees F -160 degrees F) – Slightly pink center
Well (Over 160 degrees F) – Little or no pink
Valerie’s Tips
Husking corn on the cob: I husk my corn over my sink that I’ve lined with a paper towel so that I catch all the husks and silk. Then I can just scoop it all up and throw it in the trash. I find this easier than leaning over a garbage can or cleaning up my kitchen counter.
Removing the corn kernels from the cob: Let the corn cool till it can be handled easily then hold it upright on a cutting board and run a sharp knife down the sides to remove the kernels.
Resist the urge to marinate or over-season: Sirloin steak has great flavor so you really don’t need to do that much to it. Plus, there is a ton of flavor this salsa so you don’t want any strong marinade or seasoning flavors competing with that.
Serving Suggestions
This lovely plate will serve as a meal in itself. But, for a more substantial dinner, add one or two of these recipes.
- Potatoes: You can never go wrong serving steak with Crispy Oven Baked Fries. Or whip up a batch of my sister’s famous Old Fashioned Potato Salad.
- Vegetables: Keep it simple and easy with some Sautéed Broccolini or Sautéed Green Beans.
- Bread: Cheater Garlic Bread is another no-fuss recipe that’s perfect for this meal.
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Grilled Steak with Corn and Black Bean Salsa
Ingredients
For the Corn and Black Bean Salsa
- 2 ears corn on the cob
- 16 ounce can black beans, I like Bush's Seasoned Recipe Black Beans
- 1 cup cherry or grape tomatoes, halved
- ½ red bell pepper, diced
- 4 green onions, chopped
- ½ cup cilantro leaves, chopped
- 1 large avocado, chopped
For the Dressing
- 2 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- ¼ teaspoon garlic powder
- ½ lime, juiced
- kosher salt and freshly ground black pepper, to taste
For the Steak
- 1½ pounds top sirloin steak, cut into serving size pieces, if needed
- extra virgin olive oil, as needed
- kosher salt and freshly ground black pepper, to taste
Instructions
Grill the Corn
- Preheat your grill to MEDIUM to MEDIUM-HIGH heat. Husk the corn and place it on the grill. Grill, covered, for about 12 to 15 minutes. Rotate the corn a few times while grilling. Remove it from the grill and allow it to cool for a few minutes.
Make the Dressing
- Meanwhile, in a small bowl, whisk together the vinegar, oil, sugar, garlic powder, lime, salt and pepper. Set aside.
Start the Salsa
- Empty the can of black beans into a colander. rinse lightly, and drain well.
- Run a sharp knife down the sides of the corn cob to remove the grilled kernels. In a medium serving bowl, combine the drained black beans, cherry tomatoes, red bell pepper, green onions, cilantro, and corn. Toss with the dressing. Do not add the avocado, that will come later. Cover and chill while preparing the steak (the salsa can be made to this point in advance and refrigerated for up to 4 hours).
Grill the Steak
- Allow steak to rest at room temperature for 30 to 40 minutes before starting.
- Preheat your grill on MEDIUM heat. Place the steak on a large platter or baking sheet. Drizzle generously with olive oil and season with salt and pepper, on both sides. Grill the steak for about 7 to 8 minutes per side for medium rare to medium, depending on the thickness. Cook a few minutes longer for well done (see notes below for temperature). Remove from the grill and allow the steaks to rest for 5 or 10 minutes before serving.
Finish the Salsa and Serve
- Remove the salsa from refrigerator and add the chopped avocado. Toss lightly to combine.
- Slice the steak, if you'd like. Garnish servings with a scoop of the the salsa and serve.
Notes
- Medium Rare (130 degrees F-140 degrees F) – Warm red center
- Medium (140 degrees F -150 degrees F) – Warm pink center
- Medium Well (150 degrees F -160 degrees F) – Slightly pink center
- Well (Over 160 degrees F) – Little or no pink
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Easy Grilling Recipes
This post was originally published on September 1, 2012. It has been updated with new text and images.
As I try to avoid carbs for my dieting lately, this sounds like an excellent meal choice for dinner! I love that you eat this salsa with delicious steak. It makes it very light and refreshing! We’ll be still grilling so saving this for later this week – supposed to be another warm weekend. 🙂
I want some! That salsa looks so perfect.
What a delicious meal! Love the grilled corn salad and those steaks are perfect!!! Looks like you and your family are having a wonderful Labor Day weekend thus far.
I saw that you are going to the Foodbuzz Festival and decided to come pay your kitchen a visit. I’ve made similar corn & black bean salad (one of my fave combos). Your version looks beautiful with the cherry tomatoes and the avocado. I’d eat two helpings of that any day!