Cooking Time: 15 minutes

Serves 4

What you Need

• 5-2lb flank steak
• 1 pouch Haven’s Kitchen Tangy BBQ Sauce
• Olive oil
• 1 12- ounce bag of frozen sweet yellow corn, defrosted and drained, or 3 stalks of fresh corn, de-cobbed
• 1 medium-sized red onion, diced
• 2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
• 4 scallions, chopped
• 3/4 cup fresh cilantro, torn or chopped
• 2 limes for juice
• Salt

How to Make It

1. Preheat the grill. While it’s heating, marinate the steak in ½ pouch Tangy BBQ sauce plus about 2 Tbsp of olive oil. Make the corn salad by mixing all the salad ingredients in a bowl

2. When the grill is hot, gently pat the steak to remove excess marinade and season with salt

3. Grill for 2-3 minutes on each side to get a good sear, flipping only when the steak easily releases from the grill. Serve topped with the corn salsa