Evenings like tonight make me appreciate our little 5 x 10 foot outdoor “oasis”. We’ve got a little balcony over looking a courtyard and the city below that has just enough space for our herb garden, a bistro table and chairs and an electric grill.
Though I do miss having that authentic charred taste you would get from grilling on a charcoal or propane grill (we’re not allowed to have either of those in our building), having the ability to sit outside – enjoying the sunset while sipping some wine and grilling components of dinner is something we don’t take for granted as city dwellers.
A few bushel ingredients remained in the fridge as I was planning what would be for dinner tonight and I wasn’t feeling too creative but the latest issue of Bon Appétit would have to serve as my muse. I found an amazing recipe for Flank Steak with a Corn Salsa and as luck would have it, I still had corn, grape tomatoes and an onion from my bushel and flank steak was on sale at the grocery store.
Grilling the corn gives the kernels a bit of char and smoke that provides an additional layer of depth to the fresh salsa and the dry rub for the steak is simple but certainly packs a punch.
Dry Rubbed Flank Steak with Grilled Corn Salsa
- 2 tablespoons light brown sugar
- 1 tablespoon ancho chile powder (I used chipotle powder instead)
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon English mustard powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
Steak & Salsa
- 2 tablespoons olive oil, plus more for grill
- 3 ears of corn, shucked
- ¼ red onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 pint cherry tomatoes, halved
- 1 cup fresh cilantro, coarsely chopped
- ⅓ cup fresh lime juice
- Kosher salt, freshly ground pepper
- 1½ pounds flank steak
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak & Salsa
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.
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.
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.