2 pound flank steak (or thereabouts – can be a little bigger or a little smaller)
Olive oil for drizzling
Instructions
Heat grill to high. Baste corn with olive oil and grill, turning occasionally until kernels are starting to char. Cool until you can handle it, and then cut the kernels off with a paring knife.
Mix the corn together with the other salsa ingredients and set aside.
Mix the the brown sugar, paprika, chili powder, salt, pepper, garlic powder, dry mustard and cumin together in a small bowl.
Rub the spice mixture vigorously onto both the sides and the edges of the steak. Drizzle with a little olive oil and rub again.
Place on the hot grill for 3-4 minutes per side for medium rare. Let rest under foil for 10 minutes.
Slice the steak, cover generously with the salsa and serve!
Notes
Steak: We usually use a rib-eye steak for this recipe, but any tender steak that works well on the grill is fine – sirloin, strip steak, even hanger or skirt steak. You may want to adjust the cooking time if you are using a thinner steak like hanger.
Tomatoes: You can swap in a large chopped tomato or two for the cherry tomatoes if that is what you have on hand.
Chili Powder: You can adjust the spiciness of your steak by using less ??♀️ or more ? chili powder in your rub.