This flank steak recipe is a spicy and candy powerhouse due to an skilled seasoning mix and grilled corn salsa.
tablespoons gentle brown sugar
tablespoon ancho chile powder
teaspoons kosher salt
teaspoons freshly floor black pepper
teaspoon cayenne pepper
teaspoon granulated garlic
teaspoon English mustard powder
teaspoon floor coriander
teaspoon floor cuminSteak and Salsa
tablespoons olive oil, plus extra for grill
ears of corn, shucked
crimson onion, finely chopped
jalapeño, seeds eliminated, finely chopped
pint cherry tomatoes, halved
cup contemporary cilantro, coarsely chopped
cup contemporary lime juice
Kosher salt, freshly floor pepper
kilos flank steak
Mix brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak and Salsa
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.
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.
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.
Do Forward: Salsa may be made 1 day forward. Cowl and chill.