Grilled Curmin Rubbed Flank with Mexican Street Corn

By lorik

Ingredients

• 1 tablespoon ground cumin
• Kosher salt and pepper
• 3/4 teaspoon chili powder
• 1/4 cup mayonnaise
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 garlic clove, minced
• 1 (1 1/2- to 2-pound) flank steak, 1 inch thick, trimmed
• 4 ears corn, husks and silk removed

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl. Combine mayonnaise, Pecorino, cilantro, lime juice, garlic, 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder in separate bowl.

2. Pat steak dry with paper towels and sprinkle with spice mixture. Grill over hot fire until steak registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to carving board and tent with foil.

3. Brush corn with half of mayonnaise mixture. Grill corn, turning often, until well browned on all sides, about 12 minutes. Transfer to platter and brush with remaining mayonnaise mixture. Cut corn in half and slice steak on bias against grain. Serve with lime wedges.