Grilled Flank Steak with Melon and Corn Salsa 

Prep time: 25 minutes 

Cook time: 10 minutes 

Total time: 35 minutes

 Serves: 4

Ingredients: 

Steak:

•  2 1/2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon brown sugar
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon garlic powder
• 1 1/2 pounds flank steak 

Melon and Corn Salsa: 

• 1 cup Cantagold Cantaloupe, diced
• 1 cup MelloSweet Honeydew Melon, diced
• 1 cup corn kernels
• 2 Roma tomatoes, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice 

Method: 

1. Whisk together 2 tablespoons olive oil with brown sugar, 1 teaspoon kosher salt, pepper, cumin, coriander and garlic powder. Transfer marinade to a zip-top bag, add flank steak, and seal. Toss steak in a bag to thoroughly coat with marinade, then refrigerate for at least 4 hours and up to overnight. 

2. Make salsa by combining cantaloupe, honeydew, corn, tomatoes, jalapeno, cilantro, and lime juice in a bowl. Add remaining olive oil and kosher salt, and toss to combine.

3. Preheat the grill or grill pan to medium-high. Remove the steak from the marinade, letting the excess marinade drip away. Grill steak for 3-4 minutes per side, or until the internal temperature reaches 130°F in the thickest part. Transfer steak to cutting board and let rest for 10 minutes. 

4. Cut steak into 1/4 inch slices, against the grain and top with salsa.