Dry-Rubbed Flank Steak Recipe


For dry rub
  • 2 tablespoons light brown sugar
  • 1 tablespoon ancho chile powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon English mustard
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

For steak and salsa
  • 2 tablespoons olive oil plus more for grill
  • 3 ears corn, shucked
  • 1/4 red onion, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, roughly chopped
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1-1/2 pound flank steak

Dry-Rubbed Flank Steak Recipe

  1. For the dry rub, combine the sugar and spices in a small bowl.
  2. Preheat a gas or charcoal grill to medium-high heat and oil the grates. Grill the corn, turning occasionally, until lightly charred, about 8-10 minutes. Let the corn cool before cutting the kernels from the cobs and transferring to a medium bowl. Stir in the onions, tomatoes, cilantro, lime juice, salt and pepper.
  3. Coat the entire steak in the dry rub drizzling with olive oil to help it stick. Grill the steak 4 minutes per side for medium rare. Let rest for 10 minutes before cutting into thin slices against the grain. Top with salsa before serving.

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