Dry-Rubbed Flank Steak With Grilled Corn Salsa
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Light Brown Sugar1 tbsp
Ancho Chile (powder)1 tbsp
Paprika2 tsps
Kosher Salt1 tsp
Cayenne Pepper1 tsp
Granulated Garlic1 tsp
English Mustard (powder)1 tsp
Ground Coriander1 tsp
Ground Cumin2 tbsps
Olive Oil (plus more for grill)1 cup
Lime Juice (fresh)680 g
Steak (flank)Directions:
1
Dry rub: Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl
2
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl
3
Steak and salsa: Prepare a grill for medium-high heat; oil grate
4
Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool
5
Cut kernels from cobs and place in a medium bowl
6
Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper
7
Set salsa aside
8
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
9
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
10
Transfer to a cutting board and let rest 10 minutes
11
Return steak to grill just to recrisp exterior, about 1 minute per side
12
Transfer back to cutting board and slice against the grain
13
Serve topped with salsa
14
Prepare a grill for medium-high heat; oil grate
15
Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool
16
Cut kernels from cobs and place in a medium bowl
17
Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper
18
Set salsa aside
19
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
20
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
21
Transfer to a cutting board and let rest 10 minutes
22
Return steak to grill just to recrisp exterior, about 1 minute per side
23
Transfer back to cutting board and slice against the grain
24
Serve topped with salsa
25
Do Ahead Salsa can be made 1 day ahead
26
Cover and chill
27
Salsa can be made 1 day ahead
28
Cover and chill