This was amazing! The grilled corn salsa can be made ahead of time and the flank steak is very quick to grill so this is the perfect weeknight meal!
- 2 tbsp coconut sugar (or brown sugar)
- 1 tbsp ancho chili powder
- 1 tbsp paprika
- 2 tsp kosher salt
- 2 tsp fresh cracked black pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 1/2 lbs flank steak
*Grilled Corn Salsa*
- 2 tbsp olive oil
- 3 ears of corn, shucked
- 1/4 red onion, finely chopped
- 1 jalapeno, seeds removed, finely chopped
- 1 pint cherry tomatoes, halved
- 1/3 cup lime juice
- salt and pepper to taste
- *optional* 1 cup cilantro, chopped
Combine all ingredients for the dry rub in a small bowl, mix and set aside until ready to use.
Preheat grill on medium-high heat. Brush corn with olive oil and grill for 10-15 minutes, turning to brown all sides. Remove from grill and set aside to cool.
Once cooled, cut corn kernels off of the cob and place in a bowl. Add onion, jalapeno, tomatoes, lime juice and optional cilantro. Give it a quick stir and add salt and pepper to taste. Stir and cover the bowl and refrigerate until ready to use.
Put dry rub on the flank steak, applying it liberally to all sides. Preheat grill to medium-high heat. Grill steak for 4-6 minutes on each side and cover and set aside for 10 minutes before slicing.
Slice steak into thin slices, against the grain. Top with corn salsa and serve.
Recipe by Bon Appetit