Dry-Rubbed Flank Steak With Grilled Corn Salsa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!