Dry-Rubbed Flank Steak with Grilled Corn Salsa

Ingredients

• •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
• •½ teaspoon ground coriander
• •½ teaspoon ground cumin
• •2 tablespoons olive oil
• •3 ears corn
• •¼ whole red onion
• •1 whole jalapeño
• •1 pint cherry tomatoes
• •1 cup fresh cilantro
• •⅓ cup fresh lime juice
• •to taste kosher salt and pepper
• •1½ pound flank steak

Cooking Instructions

1. 1.

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

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   18 min

4. 4.

   Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

   4 min

5. 5.

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