Labor Day is just around the corner and what better way to celebrate than throwing a feast on the grill? Grilled Flank Steak with Peach Salsa is the ultimate way to capture the last days of summer while celebrating the fresh ingredients of the season.
I love using peaches this time of year, such as in my Chili Lime Baked Salmon with Peach Salsa. Their natural sweetness pairs well with bold and savory flavors. This steak recipe combines a savory and easy rub with the bright produce of summer.
Open up your spice cabinet and give steak night an update! Grilled Flank Steak with Peach Salsa is sure to become your new way to celebrate peach season.
- Flank Steak - Flank steak is a great cut of beef for grilling hot and fast making it ideal for weeknight cooking. It can handle both bold flavored marinades and also dry rubs making it a versatile steak.
- Salt and Pepper - All great rubs start with the basics.
- Cumin - Earthy, aromatic, and a little citrusy, you will smell the cumin as soon as it hits the kiss of fire.
- Paprika - Mild and a little sweet, this helps give your flank steak a beautiful color and crust as it grills.
- Garlic Powder - Aromatic and savory, garlic powder brings a bright note to this rub.
- Onion Powder - A little sweeter than garlic, onion powder accents the rich beefy flavor of the flank steak.
- Chili Powder - Pick your favorite variety such as fruity guajillo or earthy ancho. This not only brings a ton of Mexican flavor to the rub it also helps the meat caramelize and creates a crust.
- Grilled Peaches - Sweet, juicy, and bursting with summertime flavor, grilling peaches enhances their natural flavor.
- Grilled Corn - Grilling corn amplifies its sweetness while keeping its fresh flavor and crisp bite.
- Red Onion - This adds both a savory note and crunch to the grilled peach salsa.
- Jalapeno - Keep your seeds for a sassy kick or take them out, jalapeno adds the perfect amount of spice to the salsa.
- Avocado - The buttery creaminess of the avocado balances the heat of the sweet and compliments the sweetness of the peaches in the salsa.
- Cilantro - Bright, fresh, and citrusy, cilantro offers up an herbaceous pop to the salsa.
- Lime Juice - Lime juice gives a sunny brightness to the salsa while tying all of the flavors together.
How to Make Grilled Flank Steak with Peach Salsa
This entire meal comes together quickly while also being a great make ahead for meal prep. The salsa can be made ahead as it only gets better the longer it sits.
Time needed: 45 minutes.
This entire meal comes together in less than an hour. Taco night will never be the same!
Mix together your dry rub and season both sides of your flank steak. Allow it to sit out at room temperature for 30 minutes.
- Salsa Time
While your steak is resting, mix together your ingredients for your grilled peach salsa. This can also be made ahead of time.
- The Heat is On
Prepare your grill for direct grilling. Place your flank steak over direct heat, either charcoal or on your gas grill. Depending upon the thickness of your steak it will be about 5 minutes per side for a medium rare steak. Flip your steak when it easily releases from the grates. Use a digital thermometer to make sure you cook to your desired level of doneness.
Allow your steak to rest for 10 minutes before slicing. This will allow the juices to redistribute into the meat and keep it juicy.
- Serve it Up
Serve the grilled flank steak and peach salsa with your favorite grilled vegetables, tortillas, and sides!
- Skirt Steak - This same rub and recipe can be recreated with skirt steak. The cook time will be a little less because it is a very thin cut of meat.
- Nectarines - You can replace the peaches in this recipe with grilled nectarines.
- Canned Corn - If you don't have fresh corn canned corn can be used. There are fire roasted varieties that will give you a similar flavor profile. Just make sure to drain it well.
Variations on Grilled Flank Steak with Peach Salsa
While the savory flavors of this dry rub work well with steak, it would also work well with both chicken and pork. Swap our your protein for a different flavor profile and serve with the grilled peach salsa.
In addition you can also add shrimp to your grill for a grilled surf and turf feast! Pile slices of the flank steak and shrimp into a tortilla with the peach salsa for the ultimate mashup of flavors and textures.
This recipe will work with any type of grill, from a gas grill or charcoal grill to a pellet smoker that has a sear plate. You can also make this same recipe inside on a cast iron grill plate.
All of the components for this dish can be made ahead of time. The rub for the flank steak can be mixed together and stored in an airtight container such as a glass jar at room temperature. The salsa can be made ahead of time and stored in the refrigerator. You can also preseason your flank steak and allow it to dry brine in the refrigerator on a wire rack fitted into a baking sheet. This will allow air to circulate around it.
Top Tips for Grilled Flank Steak with Peach Salsa
You always want to rest your steaks before cooking them, and also after. Allowing your steak to come to room temperature before cooking it will allow the muscles in the meat to relax and not seize up when it hits the heat. Likewise allowing your steak to rest once it comes off the heat lets all of the juice redistribute into the steak instead of all over your cutting board.
Grilled Flank Steak with Peach Salsa
- 1 grill
Grilled Flank Steak
- 1-2 lbs flank steak
- 1 ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 tsp cumin
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
Grilled Peach Salsa
- 2 grilled peaches, diced
- 1 cup grilled corn
- ½ red onion, diced
- 1 jalapeno, diced, remove seed for less heat if desired
- 1 avocado, diced
- 2 tbsp cilantro, chopped
- 1 juice of one lime
- Preheat grill for direct grilling.
- Mix together the spice rub.
- Season both sides of the flank steak. Allow it to sit out for 30 minutes and come to room temperature.
- Place flank steak over the direct heat. Allow the first side to grill for about 5 minutes before flipping.
- Flip steak and allow the second side to cook another 5 minutes, or until you've reached your desired level of doneness.
- For medium rare, pull at 125 degrees as it will continue to cook while it rests.
- Allow to rest for 10 minutes before slicing.
Grilled Peach Salsa
- Mix all of the ingredients together in a bowl.
- Let sit for at least 10 minutes before serving. This portion can be made ahead of time, even the day before.