This flank steak recipe is a spicy and candy powerhouse due to an skilled seasoning mix and grilled corn salsa.
Elements
4 Servings
Dry Rub
2
tablespoons gentle brown sugar
1
tablespoon ancho chile powder
1
tablespoon paprika
2
teaspoons kosher salt
2
teaspoons freshly floor black pepper
1
teaspoon cayenne pepper
1
teaspoon granulated garlic
1
teaspoon English mustard powder
½
teaspoon floor coriander
½
teaspoon floor cuminSteak and Salsa
2
tablespoons olive oil, plus extra for grill
3
ears of corn, shucked
¼
crimson onion, finely chopped
1
jalapeño, seeds eliminated, finely chopped
1
pint cherry tomatoes, halved
1
cup contemporary cilantro, coarsely chopped
⅓
cup contemporary lime juice
Kosher salt, freshly floor pepper
1½
kilos flank steak
Preparation
Dry Rub
Step 1
Mix brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak and Salsa
Step 2
Put together a grill for medium-high warmth; oil grate. Grill corn, turning often, till evenly browned throughout, 8–10 minutes; let cool. Minimize kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to mix; season with salt and pepper. Set salsa apart.
Step 3
In the meantime, coat steak with all of dry rub, packing on greater than as soon as if wanted, and drizzle with 2 Tbsp. oil to assist rub adhere. Grill steak, turning often and shifting to a cooler spot on grill as wanted to regulate flare-ups, till properly browned and an instant-read thermometer inserted into the thickest half registers 130°, about 4 minutes per facet for medium-rare. Switch to a reducing board and let relaxation 10 minutes.
Step 4
Return steak to grill simply to recrisp exterior, about 1 minute per facet. Switch again to reducing board and slice in opposition to the grain. Serve topped with salsa.
Step 5
Do Forward: Salsa may be made 1 day forward. Cowl and chill.
