Grilled Wagyu Flank Steak with Sweet Corn Relish & Charred Green Onion Salsa

Serves 3–4 | Ready in 30 minutes

This recipe brings out the bold, beefy flavor of Wagyu flank steak with a smoky sear and fresh, zippy toppings—perfect for summer gatherings, taco night, or plating up family-style with warm tortillas.

Ingredients:
For the Steak:

1 pack Peeler Farms 100% Grass-Fed Wagyu Flank Steak

1 tbsp Texas Olive Oil

Salt & cracked black pepper

Juice of ½ lime

Optional: chili powder or cumin for dry rub

For the Sweet Corn Relish:

1 cup fresh Texas sweet corn kernels (raw or grilled)

½ red bell pepper, finely diced

¼ cup red onion, finely chopped

1 tbsp lime juice

1 tbsp olive oil

Salt, pepper, and chopped cilantro to taste

For the Charred Green Onion Salsa:

1 bunch green onions

1 small garlic clove

1 tbsp red wine vinegar

¼ cup olive oil

Salt & chili flakes to taste

To Serve:

Corn Tortillas or warm flatbread

Optional: sliced avocado, cotija cheese, or jalapeños

Instructions:
1. Marinate the Steak:
Pat steak dry and rub with olive oil, salt, pepper, and a squeeze of lime. Let sit while you prepare the salsas.

2. Make the Corn Relish:
Toss all relish ingredients in a bowl and adjust seasoning to taste. Set aside to let the flavors mingle.

3. Make the Green Onion Salsa:
Grill or pan-char the green onions until blackened in spots (about 2–3 minutes per side). Blend with garlic, vinegar, olive oil, salt, and chili flakes until chunky-smooth.

4. Grill or Sear the Steak:
Grill or sear flank steak over high heat for 3–4 minutes per side for medium-rare (130–135°F). Let rest for 5–10 minutes, then slice against the grain.

5. Assemble & Serve:
Layer steak slices over warm tortillas or a platter, spoon over the corn relish and salsa, and finish with optional toppings.

Make It a Meal:
Serve alongside Lone Star Lettuce salad mix with a lemon vinaigrette

Pair with cornbread or roasted sweet potatoes

Add a splash of hot honey or a fried egg for brunch vibes

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