Flank Steak with Grilled Corn Salsa



For the Dry Rub:

For the Steak and Grilled Corn Salsa:


  1. Prepare a grill for medium-high heat; oil grate.
  2. Grill corn, 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.

Recipe by REGAN BARONI at