Dry-Rubbed Flank Steak With Grilled Corn Salsa
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- 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 cobras and place in medium bowl.
- add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
- set salsa aside.
- 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.
- grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
- 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.
- transfer to a cutting board and let rest 10 minutes.
- return steak to grill just to recaps exterior, about 1 minute per side.
- transfer back to cutting board and slice against the grain.
- serve topped with salsa.
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