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 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 jalapeno, 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

Servings: persons

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 jalapeno, 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

1
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
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, jalapeno, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
3
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 130u00b0F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
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.
5
Salsa can be made 1 day ahead. Cover and chill.

657

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 tablespoons light brown sugar, 1 tablespoon ancho chile powder, 1 tablespoon paprika, 2 teaspoons kosher salt, 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

How did you like this recipe?

Frequently Asked Questions