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Dry-Rubbed Flank Steak with Grilled Corn Salsa

Dry-Rubbed Flank Steak with Grilled Corn Salsa

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

 

4 Servings | Active Time: 40 min | Total Time: 50 min

Nutritional Content:

  • Calories (kcal) 480
  • Fat (g) 21
  • Saturated Fat (g) 6
  • Cholesterol (mg) 105
  • Carbohydrates (g) 35
  • Dietary Fiber (g) 6
  • Total Sugars (g) 14
  • Protein (g) 41
  • Sodium (mg) 1060

 

INGREDIENTS

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
  • ⅓ cup fresh lime juice
  • Kosher salt, freshly ground pepper
  • 1½ pounds flank steak

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RECIPE PREPARATION

Dry Rub

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

Steak and Salsa

  • 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 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.

  • 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.

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

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.

 

CREDITS:  Recipe by Brian Luscher, Luscher’s Red Hots, Dallas, TX  |  Photos by Lennart Weibull

 

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