Dry-Rubbed Flank Steak With Grilled Corn Salsa

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READY IN: 1hr 30mins
Recipe by Anathema


Ingredients Nutrition


  1. prepare a grill for medium high heat.
  2. oil grate.
  3. grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
  4. cut kernels from cobras and place in medium bowl.
  5. add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
  6. set salsa aside.
  7. 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.
  8. grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
  9. 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.
  10. transfer to a cutting board and let rest 10 minutes.
  11. return steak to grill just to recaps exterior, about 1 minute per side.
  12. transfer back to cutting board and slice against the grain.
  13. serve topped with salsa.

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