Dry Rubbed Flank Steak With Grilled Corn Salsa Recipes

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GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
  • Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

DRY RUBBED FLANK STEAK WITH GRILLED CORN SALSA RECIPE - (4.7/5)



Dry Rubbed Flank Steak with Grilled Corn Salsa Recipe - (4.7/5) image

Provided by Diane0911

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • PREPARATION Dry rub: Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl. Steak and salsa: 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 re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

HANGER STEAK WITH GRILLED SALSA



Hanger Steak with Grilled Salsa image

Provided by Geoffrey Zakarian

Time 3h5m

Yield 4 servings

Number Of Ingredients 16

2 teaspoons ground mustard
2 teaspoons smoked paprika
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
Two 8- to 10-ounce hanger steaks
4 ears corn on the cob, shucked
2 jalapenos, cut in half lengthwise
1 red onion, sliced into rounds but left intact
Olive oil, for drizzling
3 tomatoes, diced
1 clove garlic, minced
2/3 cup torn cilantro leaves
1 tablespoon white wine vinegar
Juice of 1 lime
Hot sauce, to taste
Canola oil, for drizzling

Steps:

  • Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
  • Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
  • Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
  • Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.

DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

Steps:

  • Preheat a grill pan over high heat for 3 to 4 minutes.
  • Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
  • Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
  • Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
  • Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

SLICED STEAK WITH ROASTED-CORN SALSA



Sliced Steak with Roasted-Corn Salsa image

Categories     Beef     Tomato     Quick & Easy     Dinner     Steak     Corn     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

Steps:

  • Prepare grill for cooking.
  • Make corn salsa:
  • Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
  • Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
  • Grill steak:
  • Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
  • While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
  • Spoon corn on top of sliced steak and pour over any accumulated juices.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak With Grilled Corn Salsa image

Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.

Provided by Anathema

Categories     Steak

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 1/2 lbs flat iron steaks
1 dry rub for flank steak

Steps:

  • 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 cobras and place in medium bowl.
  • add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
  • set salsa aside.
  • coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
  • grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
  • cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
  • transfer to a cutting board and let rest 10 minutes.
  • return steak to grill just to recaps exterior, about 1 minute per side.
  • transfer back to cutting board and slice against the grain.
  • serve topped with salsa.

Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6

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