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Flank Steak with Grilled Corn Salsa

Flank Steak with Grilled Corn Salsa

Ingredients

For the Dry Rub:

For the Steak and Grilled Corn Salsa:

Instructions

  1. Prepare a grill for medium-high heat; oil grate.
  2. Grill corn on the cob, turning occasionally, until lightly browned all over, about 8–10 minutes; let cool.
  3. Cut kernels from cobs and place in a medium bowl.
  4. Add onion, jalapeño, tomatoes, cilantro, microgreens and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  5. 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.
  6. Grill steak, turning occasionally and moving to a cooler spot on grill as needed, until nicely browned about 4 minutes per side for medium-rare.
  7. Transfer to a cutting board and let rest 10 minutes.
  8. Return steak to grill just to recrisp exterior, about 1 minute per side.
  9. Transfer back to cutting board and slice against the grain.
  10. Serve topped with salsa and additional microgreens, if desired.

Notes

Adapted from Bon Appétit.

Recipe by Regan Baroni at