1- Begin by preparing the marinade for the flank steak. In a shallow dish, whisk together olive oil, red wine vinegar, garlic, salt, and pepper. Add the flank steak, making sure it’s fully coated in the marinade. Cover and refrigerate for 30 minutes to an hour.

2- While the steak is marinating, preheat your grill or grill pan to high heat. Shuck the corn and brush the cobs lightly with olive oil.

3- Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes. Remove from the grill and let cool slightly before cutting the kernels off the cob.

4- In a large mixing bowl, combine the grilled corn kernels, chopped parsley, cilantro, scallions, olive oil, red wine vinegar, salt, and pepper. Toss to coat and set aside.

5- When the steak is ready, remove it from the marinade and pat it dry with paper towels. Grill the flank steak for 4-6 minutes per side, depending on your desired level of doneness.

6- Transfer the grilled flank steak to a cutting board and let it rest for 5-10 minutes. Slice the steak against the grain and serve it alongside the charred corn salad. Enjoy!