Dry-Rubbed Flank Steak with Grilled Corn Salsa
A perfectly grilled flank steak seasoned with a flavorful spice rub, served with a fresh and vibrant grilled corn salsa. The combination of sweet, spicy, and smoky flavors makes this dish perfect for summer grilling.
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.
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
5 min
- 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.
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.
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.
Salsa can be made 1 day ahead. Cover and chill.
