Dry Rubbed Flank Steak with Grilled Corn Salsa
- 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
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.