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Flank Steak with Grilled Corn Salsa
Author:
Sandra, barely adapted from Bon Appetit
sandravalvassori.com
Ingredients
For the Dry Rub
1
Tablespoon
light brown sugar
1
Tablespoon
ancho chile powder
1
Tablespoon
paprika
1
teaspoon
cayenne pepper
1
teaspoon
garlic powder
1
teaspoon
mustard powder
1
teaspoon
ground coriander
1
teaspoon
ground cumin
2
teaspoons
kosher salt
2
teaspoons
freshly ground black pepper
2
Tablespoons
olive oil
For the Steak and Salsa
3-4
ears of corn
not shucked
1/4
red onion or 1 large shallot
finely chopped
1
jalapeño pepper
seeds removed, finely chopped
1
pint
cherry tomatoes
halved or quartered
1
cup
fresh cilantro
coarsely chopped
1/3
cup
fresh lime juice
Kosher salt to taste
Freshly cracked pepper to taste
2
pounds
Flank Steak
Instructions
For the Dry Rub
In a small bowl, combine brown sugar, ancho chile, paprika, cayenne, garlic powder, mustard powder, coriander, cumin, and salt and pepper.
For the Steak and Salsa
Preheat grill for high heat.
Remove all but one layer of husks from corn. Grill corn, turning occasionally, until lightly charred all over, about 10-12 minutes total. Let cool.
Cut kernels from corn and place in a medium bowl.
Add onion, jalapeño, tomatoes, cilantro and lime juice to corn and season with salt and pepper. Toss to combine and set aside.
Coat steak with all of the dry rub and drizzle with 2 Tablespoons olive oil to help rub adhere.
Grill steak, flipping once, until nicely browned about 4-5 minutes per side for medium-rare.
Transfer steak to a cutting board and let rest for 10 minutes.
Slice steak against the grain and serve topped with salsa.