Dry-Rubbed Flank Steak with Grilled Corn Salsa
Dry-Rubbed Flank Steak with Grilled Corn Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Prepare a grill for medium-high heat; oil grate.
Grill 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 tablespoons 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 130°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.
Salsa can be made 1 day ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.