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Dry Rubbed Flank Steak with Grilled Corn Salsa


Bon Appetit

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  • Dry Rub
  • 2 Tbsp light brown sugar
  • 1 Tbsp ancho chile powder
  • 1 Tbsp paprika
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp granulated garlic
  • 1 tsp English mustard powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Steak and Salsa
  • 2 Tbsp olive oil plus more for grill
  • 3 ears of corn, shucked
  • 1/4 red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, coarsely chopped
  • 1/3 cup fresh lime juice
  • kosher salt, freshly ground pepper
  • 1 1 /2 lb flank steak



Step 1

Dry Rub:
Combine brown sugar, chile poder, paprika, salt pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and Salsa
Prepare a grill for med. high heat. oil. grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 mins; let cool. Cut kernels from cobs and place in a med bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp olive oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare ups, until nicely browned and an instant read thermometer inserted into the thickest part registers 130, about 4 mins per side for medium rare. Transfer to a cutting board and let rest 10 mins.
Return steak to grill just to re-crisp exterior, about 1 min per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa

** Salsa can be made 1 day ahead. Cover and chill.

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