Categories: Steak

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
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Steak And Salsa
• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• 1/4 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
• 11/2 pounds flank steak

Directions

1. Dry Rub

2. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

3. Steak And Salsa

4. 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.

5. 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. 


6. 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.


7. Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Email to a friend | Print this recipe | Back