Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad
Steak corn and tomatoes get kicked upstairs.
Prep Time25 mins
Cook Time10 mins
Total Time30 mins
Servings: 6 People
For the Chili Rubbed Flank Steak
- 2 teaspoons brown sugar
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika regular, hot or smoked
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 pounds flank steak
For the Corn and Tomato Salad
- 3 ears of corn shucked
- 1 cup cherry or grape tomatoes cut in half
- ½ cup sliced scallions white and green parts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice or to taste
- Kosher salt and freshly ground pepper to taste
- 1 avocado diced
- ½ cup roughly chopped fresh cilantro optional
In a small bowl combine the brown sugar, chili powder, paprika, garlic powder, cumin, salt, coriander and cayenne. Rub the olive oil on both sides of the steak, then rub the spice mixture over the steak and set aside.
Preheat the grill to medium high. Grill the corn, turning as needed, until the kernels are lightly browned on all sides, about 6 minutes. Cool the corn, then slice the kernels off the cobs and place in a medium bowl.
Grill the steak for about 4 minutes on each side, until nicely marked with grill marks, and cooked to your liking. Transfer to a cutting board and let sit for 5 to 10 minutes for the steak to reabsorb its juices. Thinly slice the meat across the grain.
While the steak sits, add the tomatoes and scallions to the bowl with the corn. Drizzle over the olive oil, lime juice, and season with salt and pepper. Pour over the salad, and toss. Just before serving add the avocado and cilantro and toss again.
Serve the sliced steak with the salad.
Calories: 379kcal | Carbohydrates: 15g | Protein: 35g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 295mg | Potassium: 898mg | Fiber: 4g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 3mg