4 Servings 20 min Cook
2 Tbsp Brown Sugar
1 Tbsp Chili Powder
1 Tbsp Paprika
2 Tsp Salt
2 Tsp Pepper
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Mustard Seed
1/2 Tsp Coriander Seed
1/2 Tsp, ground Cumin
2 Tbsp Olive Oil
2 Cup Corn
1/4 Medium (2-1/2" dia) Onions
1 Jalepeno Jalepeno
2 Cup cherry tomatoes Cherry Tomatoes
4 Cup Fresh Cilantro
1/3 Cup Lime Juice
24 Oz Beef Flank
Dry Rub: 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 ears of 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 135 degrees F, 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.
Enjoy!
