DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Dry-Rubbed Flank Steak With Grilled Corn Salsa image

Provided by Anathema

Categories Steak

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

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2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 1/2 lbs flat iron steaks
1 dry rub for flank steak

Steps:

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.