Dry-Rubbed Flank Steak with Grilled Corn Salsa

Name: Dry-Rubbed Flank Steak with Grilled Corn Salsa
Yield: 4 Servings
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; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons olive oil, plus more for grill; 3 ears of corn, shucked; 1/4 red onion, finely chopped; 1 jalapeño, seeds removed, finely chopped; 1 pint cherry tomatoes, halved; 1 cup fresh cilantro, coarsely chopped; 1/3 cup fresh lime juice; Kosher salt, freshly ground pepper; 1 1/2 pound flank steak

Brian Luscher4 ServingsSource

southwestern ancho chile paprika corn jalapeño cherry tomato cilantro lime steak main dinner gluten free dairy free nut free grilling summer bon appétit

Dry-Rubbed Flank Steak with Grilled Corn Salsa

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

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons olive oil, plus more for grill

3 ears of corn, shucked

1/4 red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1 pint cherry tomatoes, halved

1 cup fresh cilantro, coarsely chopped

1/3 cup fresh lime juice

Kosher salt, freshly ground pepper

1 1/2 pound flank steak

Method

Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

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.

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.

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.

Salsa can be made 1 day ahead. Cover and chill.