Dry Rubbed Flank Steak with Grilled Corn Salsa

Bon Appetit

Dry Rubbed Flank Steak with Grilled Corn Salsa
Dry Rubbed Flank Steak with Grilled Corn Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: