Thursday, July 28, 2016

Dry-Rubbed Flank Steak with Grilled Corn Salsa

This sweet and spicy seasoning blend adds layers of fragrant flavour onto grilled flank steak which is crowned with a colourful medley of grilled corn, red onion, cherry tomatoes, fresh cilantro, finely chopped jalapeño and fresh squeezed lime juice, for a sensational summer lunch. Making the most of the local fresh corn and plump red tomatoes so readily available in farmer's markets during the hot humid summer months, this Dry-Rubbed Flank Steak with Grilled Corn Salsa is a light, healthy and delicious savoury salute to carefree al fresco dining.

Dry-Rubbed Flank Steak with Grilled Corn Salsa
Serves 4
Recipe courtesy of Bon Appétit Magazine

Dry Rub:
2 tbsp light brown sugar
1 tbsp ancho chile powder
1 tbsp paprika
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp finely chopped garlic
1 tsp English mustard powder
1/2 tsp ground coriander
1/2 tsp ground cumin

Steak And Salsa:
2 tbsp olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pounds flank steak

Create the dry rub by combining the brown sugar, chile powder, paprika, salt, pepper, cayenne, garlic, mustard powder, coriander, and cumin in a small bowl, and set aside.

Prepare a grill for medium-high heat and oil the grate. Grill the corn, turning occasionally, until lightly browned all over, about 8–10 minutes, then let cool. Cut the kernels from cobs and place in a medium bowl. Add the onion, jalapeño, tomatoes, cilantro, and lime juice to the 
corn and toss to combine. Season with salt and pepper then set the salsa aside.

Meanwhile, coat the steak with all of dry rub, adding more if needed, and drizzle with 2 tablespoons of oil to help the rub adhere. Grill the 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°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 
Return the steak to the grill just to re-crisp exterior, about 1 minute per side. Transfer back to a cutting board and slice against the grain into 1/4-inch thick pieces. Arrange the steak on a decorative platter and top with the salsa.

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