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Dry-Rubbed Flank Steak with Grilled Corn Salsa

Dry-Rubbed Flank Steak with Grilled Corn Salsa

By Geoff Robison | In Recipes | on October 10, 2018
Dry-Rubbed Flank Steak with Grilled Corn Salsa
Serves 4
This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.
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Cook Time
40 min
Total Time
50 min
Cook Time
40 min
Total Time
50 min
524 calories
34 g
133 g
22 g
52 g
7 g
445 g
1395 g
16 g
0 g
12 g
Nutrition Facts
Serving Size
445g
Servings
4
Amount Per Serving
Calories 524
Calories from Fat 192
% Daily Value *
Total Fat 22g
33%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 133mg
44%
Sodium 1395mg
58%
Total Carbohydrates 34g
11%
Dietary Fiber 5g
20%
Sugars 16g
Protein 52g
Vitamin A
56%
Vitamin C
49%
Calcium
8%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dry Rub
  2. 2 tablespoons light brown sugar
  3. 1 tablespoon ancho chile powder
  4. 1 tablespoon paprika
  5. 2 teaspoons kosher salt
  6. 2 teaspoons freshly ground black pepper
  7. 1 teaspoon cayenne pepper
  8. 1 teaspoon granulated garlic
  9. 1 teaspoon English mustard powder
  10. ½ teaspoon ground coriander
  11. ½ teaspoon ground cumin
  12. Steak and Salsa
  13. 2 tablespoons olive oil, plus more for grill
  14. 3 ears of corn, shucked
  15. ¼ red onion, finely chopped
  16. 1 jalapeño, seeds removed, finely chopped
  17. 1 pint cherry tomatoes, halved
  18. 1 cup fresh cilantro, coarsely chopped
  19. ⅓ cup fresh lime juice
  20. Kosher salt, freshly ground pepper
  21. 1½ pounds flank steak
Instructions
  1. Dry Rub
  2. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  3. Steak and Salsa
  4. 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.
  5. 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.
  6. 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.
  7. Do Ahead: Salsa can be made 1 day ahead. Cover and chill.
Adapted from bon appetit
beta
calories
524
fat
22g
protein
52g
carbs
34g
more
Adapted from bon appetit
Custom Kinetics http://customkinetics.com/

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