Ingredients
SERVINGS: Serves 4
- 2 pounds flank steak
- 1 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
Corn Salsa
- 2 ears fresh corn
- ½ cup red onion, diced
- 10 cherry tomatoes, quartered
- 1 jalapeño, diced
- 1 teaspoon minced garlic
- 1 tablespoon chopped cilantro
- Zest and juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Preparation
Preheat grill to medium-high heat.
In a small bowl, mix together the spice blend. Generously coat each side of flank steak with spice blend. Grill for 4 minutes per side. Remove from grill and allow steak to rest for 8 minutes.
For the corn salsa: Remove the husks from the corn and lightly brush with olive oil. Place corn on the grill for 2–3 minutes, allowing it to char on each side. Remove from grill and let cool. Cut kernels off of cobs. In a medium bowl, add corn, diced onions, quartered tomatoes, diced jalapeño, minced garlic, chopped cilantro, lime zest, lime juice, salt, pepper, and olive oil. Stir to combine. Serve with grilled flank steak.
