Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
17 mins
10 mins
47 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl whisk together 3 tablespoons lime juice, the honey, brown sugar, chili powder, and cumin; set aside. With a sharp knife, score steak on both sides in a diamond pattern. Place steak in a dish; season both sides with salt and pepper. Brush half the sauce on both sides of the steak.

  • For a charcoal or gas grill, grill the steak on the rack of a covered grill directly over medium heat for 17 to 21 minutes (160°F) or until desired doneness, turning and brushing with remaining sauce once. Brush corn with olive oil and place on grill rack next to steak. Grill for 15 to 20 minutes or until corn is tender and charred, turning occasionally to brown evenly. Remove steak and corn from grill rack. Let stand 10 minutes.

  • Meanwhile, for pico de gallo, in a medium bowl combine the tomatoes, cucumber, onion, cilantro, hot pepper sauce, 3 tablespoons lime juice, and 1/4 teaspoon salt. Cut the corn kernels from the cobs. Add to tomato mixture along with avocado. Stir gently to combine.

  • To serve, thinly slice steak against the grain. Top with the pico de gallo.

Nutrition Facts

303 calories; fat 14g; cholesterol 74mg; saturated fat 4g; carbohydrates 20g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 12g; protein 26g; vitamin a 728.9IU; vitamin c 15.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.3mg; vitamin b6 0.8mg; folate 56.4mcg; vitamin b12 1.3mcg; sodium 377mg; potassium 742mg; calcium 50.5mg; iron 2.7mg.