This is the perfect way to eat steak in the summer! The fresh corn, tomatoes, and lime combined with all the spices in the dry rub work so well together. I came across this recipe on Bon Appetit and thought the picture they had accompanying the recipe looked delicious. Their recipe instructed everything to be grilled and living in a NYC studio apartment...that just isn't going to work! So I revised the instructions to make it indoors....just make sure you use your kitchen's exhaust as the dry rub makes some slightly spicy smoke when you pan sear the steak! Here is the link to the original recipe: http://www.bonappetit.com/recipe/dry-rubbed-flank-steak-with-grilled-corn-salsa
Ingredients for the Dry Rub
- 2 tablespoons light brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon mustard powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
Ingredients for the Steak and Salsa
- olive oil for the cooking the corn and the steak
- 3 ears of corn, shucked and removed from the cob
- ¼ red onion, chopped
- 1 jalapeño, seeds removed, chopped
- 1 pint cherry tomatoes, halved
- 1 cup fresh cilantro, chopped
- ⅓ cup fresh lime juice
- Kosher salt and freshly ground pepper
- 1½ pounds flank or skirt steak
Combine all the ingredients for the dry rub in small bowl.
For the salsa:
Heat 1 tablespoon of olive oil in a small pan and add the corn that has been cut off the cob. Saute for a few minutes until you have a few brown spots. Remove from the heat and place the corn in a medium sized bowl bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set this mix aside.
For the steak:
Coat steak with all of the dry rub. Drizzle about 2 tablespoons of olive on the steak to help the spices stick. Heat a grill pan with for a about five minutes. When hot, add about 2 tablespoons of olive oil to the pan. Place steak in the pan and cook for 5 minutes. After 5 minutes, flip the steak. Cook for 3 more minutes for rare, 4 more minutes for medium rare, or 5 more minutes for medium. Transfer to a cutting board and let rest 10 minutes.
Serve steak topped with salsa. I roasted up some fingerling potatoes to have on the side. It was a good combination!