Description
A delicious grilled flank steak topped with a fresh corn salsa.
Ingredients
Scale
- 2 tbsp light brown sugar
- 1 tbsp ancho chili powder
- 1 tbsp paprika
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 3 ears corn, husked
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 pint cherry tomatoes, halved
- 1 cup fresh cilantro, chopped
- 1/3 cup fresh lime juice
- Kosher salt and black pepper, to taste
- 1 1/2 lb flank steak
Instructions
- Mix all dry rub ingredients.
- Preheat grill to medium-high and grease grates.
- Grill corn until lightly charred; remove kernels.
- Combine corn, tomatoes, onion, jalapeño, cilantro, and lime juice.
- Season salsa with salt and pepper.
- Coat steak with dry rub and olive oil.
- Grill steak 4 minutes per side or until 130°F.
- Rest steak 10 minutes, then return to grill briefly.
- Slice steak thinly against the grain.
- Serve with salsa on top.
Notes
- Make sure to let the steak rest for juicier slices.
- Adjust spice levels in the salsa according to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 steak with salsa
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg