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Dry-Rubbed Flank Steak with Grilled Corn Salsa

 

  • ACTIVE TIME

    40 MINUTES

  • TOTAL TIME

    50 MINUTES

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Ingredients

4 SERVINGS

DRY RUB

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

½

teaspoon ground coriander

½

teaspoon ground cumin
STEAK AND SALSA

2

tablespoons olive oil, plus more for grill

3

ears of corn, shucked

¼

red onion, finely chopped

1

jalapeño, seeds removed, finely chopped

1

pint cherry tomatoes, halved

1

cup fresh cilantro, coarsely chopped

cup fresh lime juice

Kosher salt, freshly ground pepper

pounds flank steak

Preparation

DRY RUB

Step 1

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

STEAK AND SALSA

Step 2

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.

Step 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 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Step 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.

Step 5

Do Ahead: Salsa can be made 1 day ahead. Cover and chill.


Reviews (6)

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  • This is a delicious recipe, which I cut in half because there was just two of us. I scaled back on the cayenne and it was still a bit too spicy (for us). The left-over corn salsa kept nicely and we ate it with tortillas as a snack the next day. I love the spices in this rub. I will make this again in the near future.

    • JMG733

    • MINNEAPOLIS

    • 7/13/2020

  • I’ve made this recipe twice now for the salsa alone! The first time I was out of cherry tomatoes so I used grilled asparagus instead and it was super yummy. Second time I used the tomatoes and it was just as good. The rub definitely has some heat to it, but my boyfriend and I loved it! Would recommend eating this outside on a nice evening with a Pacifico and lime.

    • C.HALL

    • BOULDER, CO

    • 5/13/2020

  • I don’t like the rub at all. It takes away from the steak flavor and is just too strong. The salsa is very good though. The only saving grace of this recipe.

    • ANONYMOUS

    • HOUSTON

    • 5/12/2020

  • This was excellent. Loved all the flavors together. The rub was a little spicy for the family so I cut the cayenne in half. Made the corn salsa the night before. Weather necessitated a change from the grill to the pan, but still turned out phenomenal. Added diced avocado, a squeeze of lime juice, and just a sprinkle of kosher salt when serving. Already planning on making this again this week.

    • GENEISAN

    • TEXAS

    • 3/4/2019

  • The rub was phenomenal. We added a bit extra lime juice to the salsa and some sliced avocado on top. We also used the rub on some chicken for a person that didn't eat red meat and it tasted great on that too.

    • JARVISFAM

    • VIRGINIA

    • 1/9/2019

  • This is the BEST steak rub out there. The addition of the grilled corn, multi-colored tomatoes, paired with the lime and cilantro on top are outstanding. It is my family's favorite meal and I have picky children.

    • JDOWLOVESFOOD

    • HAMPSHIRE, IL

    • 1/7/2018



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