Grilled Flank Steak with Cherries and Tomato Salad & Grilled Corn on the Cob

Tuesday, June 16th 2020, 1:05 pm
By: News On 6

TULSA, Okla. -

We've got another great recipe for you that is perfect for lunch or dinner. Jeff Tracy with Barbecue Nation joined News On 6 to show us how to make his grilled flank steak cherry salad and grilled corn on the cob. Jeff hosts Barbecue Nation every Sunday on Talk Radio 1170 at noon.

Grilled Flank Steak with Cherries and Tomato Salad


  1. 1 cup dried sweet cherries
  2. 4 Cups grape tomatoes, halved
  3. ½ cup chopped fresh cilantro
  4. ⅓ cup extra-virgin olive oil
  5. ½ cup Balsamic Vinegar
  6. 1 small Poblano Pepper
  7. 2 Large Radishes
  8. 1 red or Orange Bell Pepper
  9. 4 Green Onions chopped
  10. 2 teaspoons finely minced garlic
  11. 2 Tbsp. coarse Sea Salt
  12. 1 1-pound flank steak
  13. ½ teaspoon ground pepper
  14. ½ cup Blue Cheese Crumbles

Preheat grill to medium-high heat

Combine dried cherries, tomatoes, cilantro, oil, Vinegar Peppers, radishes and green onions, garlic and 1/2 Tbsp. salt in a medium bowl; set aside.

Season steak with the remaining salt and pepper. Grill until 125* internally for Medium rare. Use your thermometer. This is only going to take about 6-7 minutes per side.

Slice the Flank Steak cross grain in ½ inch thick slices.

On your plate place part of your cheery and tomato salad mixture on the bottom and place your Flank Steak on the top. If there are any juices left on the cutting board you can drizzle those on your salad and top with some Blue Cheese Crumbles.

Grilled Corn on the Cob

Preheat grill to medium high heat.

Remove husks and silk from corn. Brush each piece with some melted butter if you wish.

Place corn directly on the grill and cook for about 20 minutes turning occasionally.

Remove from grill and serve with butter, salt. You can add some basil or Rosemary to the melted butter or even something a bit spicier.

Just make sure you remove ALL of the silk. That stuff gets everywhere including in your guest’s teeth.

Place the corn between the bars on your grill grate and leave a couple of spaces in between. That way they move easier and you can cover the whole cob with your butter.