Sante Fe Grilled Beef Steak

This Santa Fe-style flank steak keeps things simple and bold. A cumin rub goes straight onto the meat before it hits the grill, and the sliced steak gets piled over a chunky mix of tomatoes, corn, salsa, green pepper, and scallions. No marinating, no fuss.

Flank steak is lean and full of beefy flavor, but it needs to be sliced thin against the grain or it turns chewy. Let the steak rest for five minutes after grilling, then cut it at a sharp angle into thin strips. That’s what gives you tender, juicy bites.

The vegetable base here is essentially a no-cook salsa that doubles as a side dish. Mixing the corn and tomatoes with chunky salsa means you get a bold, seasoned bed without turning on another burner. A squeeze of fresh lime and a scatter of cilantro at the table brighten everything up.

Pro Tips

• Pull the steak off the grill at medium-rare for flank steak. It continues cooking as it rests and toughens fast past medium
• Rub the cumin in with your hands so it coats the meat evenly on both sides
• Drain the canned corn and tomatoes well so the vegetable mixture isn’t watery
• Serve warm tortillas on the side to turn this into steak tacos

Variations

• Use skirt steak instead of flank for even more char and flavor
• Toss black beans into the vegetable mix for extra protein and fiber
• Grill the corn and peppers alongside the steak for a smoky, charred version