Delicious and easy family recipes--Southern, Mexican, Cajun/Creole, Indian, and quick and easy. Suggestions for menus.
Monday, August 24, 2015
Flank steak with grilled corn salsa
Another Bon Appetit recipe. Sounds like a winner for summer grilling!SERVINGS: 4
2tablespoonslight brown sugar
1tablespoonancho chile powder
2teaspoonsfreshly ground black pepper
1teaspoonEnglish mustard powder
Steak And Salsa
2tablespoonsolive oil, plus more for grill
3ears of corn, shucked
¼red onion, finely chopped
1jalapeño, seeds removed, finely chopped
1pintcherry tomatoes, halved
1cupfresh cilantro, coarsely chopped
⅓cupfresh lime juice
Kosher salt, freshly ground pepper
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak And 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.