Dry-Rubbed Flank Steak With Grilled Corn Salsa Recipe

Name: Dry-Rubbed Flank Steak With Grilled Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for grill; 3 ears corn, shucked; 1/4 red onion, finely chopped; 1 jalapeno, seeds removed, finely chopped; 1 pint cherry tomatoes, halved; 1 cup fresh cilantro, coarsely chopped; 1/3 cup fresh lime juice; 1 pinch kosher salt; 4 pinches fresh ground pepper; 1 1/2 lbs flat iron steaks; 1 dry rub for flank steak

Servings: persons

2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 1/2 lbs flat iron steaks
1 dry rub for flank steak

1
prepare a grill for medium high heat.
2
oil grate.
3
grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
4
cut kernels from cobras and place in medium bowl.
5
add onion, jalapeno, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
6
set salsa aside.
7
coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
8
grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
9
cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
10
transfer to a cutting board and let rest 10 minutes.
11
return steak to grill just to recaps exterior, about 1 minute per side.
12
transfer back to cutting board and slice against the grain.
13
serve topped with salsa.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for grill, 3 ears corn, shucked, 1/4 red onion, finely chopped, 1 jalapeno, seeds removed, finely chopped, and more.

Yes, Dry-Rubbed Flank Steak With Grilled Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dry-Rubbed Flank Steak With Grilled Corn Salsa

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