Description
This grilled flank steak served with a refreshing corn salsa is perfect for summer cookouts.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon ground chili powder
- 1.5 teaspoons salt
- 1.5 teaspoons pepper
- 1.5 tablespoons light brown sugar (firmly packed)
- 2 tablespoons olive oil (divided)
- 3 ears sweet corn
- 1 very large (or 2 small) ripe avocados (peeled, seed removed, and diced)
- 1/4 cup finely diced red onion
- 3/4 cup finely diced red bell pepper
- 1/3 cup finely chopped cilantro (plus more for serving if desired)
- 1 teaspoon ground cumin
- 1 tablespoon finely minced jalapeño
- 1 tablespoon minced garlic
- 2 limes (plus more lime wedges for serving if desired)
- 1 to 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
- Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
- Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
- Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
- While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, lime juice, cumin, minced jalapeño, minced garlic, and crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.
Notes
- The steak can be marinated in the rub for extra flavor.
- Adjust the level of heat by varying the jalapeño and crushed red pepper flakes.
- For a smoky flavor, add wood chips to the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg