Grilled Steak with Corn and Black Bean Salsa

Forks resting on a blue plate with steak topped with corn black bean salsa.

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Grilled Steak with Corn and Black Bean Salsa

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 361kcal

Author: Valerie Brunmeier

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

Check the temperature of the steak with an instant read 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

Nutrition