Dry-Rubbed Flank Steak with Grilled Corn Salsa

Ingredients

• Brown sugar

  2 tbsp or 18g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Onions

  Raw

  ¼ medium or 28g

• Jalepeno

  Whole Foods Market

  1 jalepeno or 14g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lime juice

  Raw

  ⅓ cup or 81g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  24 oz or 680g

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. Steak and Salsa: Prepare a grill for medium-high heat; oil grate. Grill ears of 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.
3. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tbsp 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 135 degrees F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
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.
5. Enjoy!

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