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Ingredients
- 1¾ lb flank steak or skirt steak
- 3 tbsp olive oil
- 2 tbsp coconut aminos
- 2 tbsp white vinegar
- 2 garlic cloves, minced
- ½ tsp kosher salt
- black pepper
- 1½ cups corn kernels
- ⅔ cup cherry tomatoes, sliced
- ½ shallot, minced
- 3 tbsp cilantro or parsley
- 1 tbsp white vinegar
Instructions
Marinate: Combine olive oil, coconut aminos, vinegar and minced garlic in a shallow dish. Season steak with salt and pepper on both sides and place in marinade, coating well. Marinate in refrigerator for 1-24 hours, removing 30 minutes before cooking.
Cook: Preheat air fryer to 400°F / 204°C. Air fry steak for 5-7 minutes per side (5 minutes for rare at 120-130°F internal temp, 7 minutes for medium at 130-135°F internal temp). Transfer to cutting board, tent with foil and rest 10 minutes.
Make Salsa: While steak rests, combine corn, chopped shallot, tomatoes, herbs and vinegar. Season with salt and pepper to taste. Let stand 5 minutes to meld flavors.
Serve: Slice steak thinly against the grain and top with fresh corn salsa.
