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.
Author: Bonappetit/Photo credit to bonappetit.com
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
Instructions
- 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.
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