Dry Rubbed Flank Steak with Grilled Corn Salsa

Awesome flavorful dinner

Photo by Diane D.
Adapted from epicurious.com

PREP TIME

40

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • Dry Rub:

  • 2

    tablespoons light brown sugar

  • 1

    tablespoon ancho chile powder

  • 1

    tablespoon paprika

  • 2

    teaspoons kosher salt

  • 2

    teaspoons freshly ground black pepper

  • 1

    teaspoon cayenne pepper

  • 1

    teaspoon granulated garlic

  • 1

    teaspoon English mustard powder

  • 1/2

    teaspoon ground coriander

  • 1/2

    teaspoon ground cumin

  • Steak and Salsa:

  • 2

    tablespoons 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

    pound flank steak

Directions

PREPARATION Dry rub: Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl. Steak and salsa: Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium 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 tablespoons 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°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

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