3/4 cup orange juice, divided
1/2 cup soy sauce
3 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons vegetable or avocado oil, plus more for cooking
1 (2-pound) Snake River Farms Flank Steak
4 ears corn, husks removed
1 large avocado, peeled, pitted and small diced
1 cup cherry tomatoes, small diced
1/2 cup small diced orange bell peppers
1/2 cup small diced red onion



In a large sealable plastic bag, whisk together 1/2 cup orange juice, soy sauce, garlic, brown sugar and vegetable oil. Add the flank steak, seal the bag shut and move the steak around in the bag to ensure it is coated on all sides. Marinate the steak in the fridge for a minimum of 2 hours or up to overnight.

When ready to cook, preheat the grill to medium-high. Oil the grates lightly with vegetable oil then oil the corn cobs and place them directly on the grill. Grill the corn cobs, turning as they char, for 10 to 15 minutes. While the corn is cooking, prepare the steak.

Remove the flank steak from the bag and discard the marinade. Dry the flank steak then place it on the grill. Cook it to your desired doneness, 5 to 7 minutes per side for medium-rare. Using a thermometer, check the temperature of the steak at the thickest point. (120°F for medium-rare.)

Remove the steak and corn cobs from the grill. Allow the steak to rest for 10 minutes while you prepare the salsa.

Cut the corn kernels off the cobs and place them in a medium bowl. Add the diced avocado, cherry tomatoes, bell peppers and red onion. Stir in the remaining 1/4 cup orange juice then taste and season the salsa with kosher salt and black pepper.

Slice the steak and serve it topped with the corn.

Prep Time 3 hours 15 min
Makes 4 servings