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Steak with Corn & Peach Salsa


2lbs flank steak

Char Crust® Original Hickory Grilled

Olive oil

Peach & Corn Salsa (homemade or store bought) 




  1. Preheat grill to 450-475.

  2. Bring steak to room temperature (about 1 hour).

  3. Coat with Char Crust, covering all sides. Drizzle with olive oil.

  4. Place on the grill at 450 to 475. Flip every two minutes. It will take 6 to 8 minutes for medium rare. Let sit and slice against the grain. 

Corn and Peach Salsa:


  • 3 medium peaches peeled, pit removed, and chopped after being grilled with Char Crust

  • 2 ears sweet corn kernels, cut off the cob after being grilled with Char Crust

  • 1 cup cherry or grape tomatoes, halved

  • 1/3 cup red onion, diced

  • 1 jalapeno, minced

  • ¼ cup cilantro, chopped

  • 1 large avocado, pit removed and diced

  • 2 tablespoons fresh lime juice

  • Kosher salt to taste and black pepper to taste

Add all ingredients to a bowl and mix. Add to steak or eat on the side. 



BRC WomenOwned CRC


NBBQA 2012 NBBQA 2013 NBBQA 2015



Foodservice Distributors

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