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Recipes
September 2015

Dry-Rubbed Flank Steak with Grilled Corn Salsa

By Brian Luscher, Luscher's Red Hots, Dallas, TXPhotography by Lennart Weibull

3.8

(109)

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Lennart Weibull

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Recipe information

  • Total Time

    50 minutes

  • Yield

    4 Servings

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

½

teaspoon ground coriander

½

teaspoon ground cumin

Steak and Salsa

2

tablespoons olive oil, plus more for grill

3

ears of corn, shucked

¼

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

1½

pounds flank steak

Need to make a substitution?

Preparation

  1. Dry Rub

    Step 1

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

  2. Steak and Salsa

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

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

Nutrition Per Serving

Calories (kcal) 480 Fat (g) 21 Saturated Fat (g) 6 Cholesterol (mg) 105 Carbohydrates (g) 35 Dietary Fiber (g) 6 Total Sugars (g) 14 Protein (g) 41 Sodium (mg) 1060
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