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

• Jalapeno peppers

  Raw

  1 pepper 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. To make the dry rub: Combine brown sugar, chili powder, paprika, salt, pepper, cayenne, garlic powder, mustard powder, coriander, and cumin in a small bowl.
2. To prepare the steak and salsa: Preheat your grill to medium-high heat and oil the grate. Grill the ears of corn, turning occasionally, until lightly browned all over, about 8-10 minutes. Set aside to cool.
3. Once the corn is cool enough to handle, cut the kernels off the cobs and place them in a medium bowl. Add the onion, jalapeño, tomatoes, cilantro, and lime juice to the corn. Toss to combine and season with salt and pepper to taste. Set the salsa aside.
4. While the corn is grilling, coat the steak with all of the dry rub, packing it on more than once if needed. Drizzle with 2 tablespoons of olive oil to help the rub adhere.
5. Grill the steak, turning occasionally, and moving it to a cooler spot on the grill as needed to control flare-ups. Cook until nicely browned and an instant-read thermometer inserted into the thickest part registers 135°F, about 4 minutes per side for medium-rare.
6. Transfer the steak to a cutting board and let it rest for 10 minutes.
7. Return the steak to the grill just to recrisp the exterior, about 1 minute per side. Transfer back to the cutting board and slice against the grain.
8. Serve the sliced steak topped with the grilled corn salsa.

Similar Foods

• Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette
• Tomato and Arugula Salad with Grilled Steak and Portabella Mushrooms