Grilled Flank Steak With Naked Shrimp & Charred Corn Salad


Prep time: 35 Min.
Cook time: 28 to 30 Min.
Yield: 4 servings


  • 2 lbs. Flank Steak
  • 1/4 cup + 2 tbsp. Chopped Garlic
  • 2 tsp. Salt
  • 2 tsp. Freshly Ground Black Pepper
  • 1-1/4 lb. Large Shrimp, peeled & deveined
  • 2 tbsp. Light Brown Sugar
  • 4 ears Super Sweet Corn, lightly oiled & seasoned with salt & pepper
  • 1/4 cup Red Pepper, diced
  • 1/4 cup Green Pepper, diced
  • 1/4 cup Red Onion, diced
  • 2 tbsp. Cilantro Leaves, roughly chopped
  • 1/4 cup + 2 tbs. Extra Virgin Olive Oils
  • 1 Lime, juiced


To Prepare Shrimp & Corn Salad:

  1. Mix shrimp, olive oil, garlic and brown sugar together in a bowl and set aside.
  2. Grill corn for 3 to 4 minutes until grilled all around, let cool a few minutes and cut kernels off of cob and place in a bowl.
  3. Mix corn with red peppers, green peppers, red onion, cilantro, olive oil, lime juice, salt and pepper. Place in refrigerator.
  4. Toss shrimp again to coat with olive oil, garlic and brown sugar.
  5. Place shrimp on grill and keep moving around for 3 to 4 minutes until all shrimp are pink.
  6. Plate corn salad and place warm shrimp on top of the salad.

Best served over grilled ciabatta bread.

To Prepare Flank Steak:

  1. Rub both sides of the flank steak with olive oil, garlic, salt and pepper.
  2. Grill over medium-high heat for about 8 minutes per side for medium rare to medium.
  3. Let rest for 5 minutes before slicing.