Dry-Rubbed Flank Steak With Grilled Corn Salsa

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 cobras and place in medium bowl.
  • add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
  • set salsa aside.
  • 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.
  • grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
  • 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.
  • transfer to a cutting board and let rest 10 minutes.
  • return steak to grill just to recaps exterior, about 1 minute per side.
  • transfer back to cutting board and slice against the grain.
  • serve topped with salsa.
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