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Dry-Rubbed Flank Steak With Grilled Corn Salsa

I remember summer evenings growing up, the smell of charcoal permeating the air, a symphony of cicadas chirping their twilight song, and the unmistakable sizzle of steak on the grill. My dad, a man of few words but master of the backyard barbecue, would always make flank steak. The aroma, combined with the sweet char of grilled corn, was the very essence of warm-weather gatherings. Now, I’ve put my own spin on his classic, adding a vibrant grilled corn salsa that takes this dish from simply delicious to absolutely unforgettable. This isn’t just a meal; it’s a memory on a plate.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Gluten-Free (check dry rub ingredients)

Ingredients

2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
¼ red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
⅓ cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 ½ lbs flat iron steaks
1 dry rub for flank steak (store-bought or homemade)

Equipment Needed

Grill
Medium bowl
Cutting board
Sharp knife
Instant-read thermometer

Instructions

Begin by preparing your grill for medium-high heat. Ensure the grates are clean and then oil them generously to prevent the steak and corn from sticking. A well-oiled grill is the secret to perfect sear marks!
Grill the corn, turning it occasionally, until it’s lightly browned all over. This usually takes about 8-10 minutes. The kernels should be slightly charred for optimal flavor. Once grilled, let the corn cool slightly before handling.
While the corn is cooling, cut the kernels from the cobs. A sharp knife and a steady hand are key here. Hold the cob vertically and carefully slice downwards, as close to the core as possible. Place the kernels in a medium bowl.
To the bowl with the corn, add the finely chopped red onion, jalapeño, halved cherry tomatoes, coarsely chopped cilantro, and fresh lime juice. Toss all the ingredients together to combine them well.
Season the salsa generously with kosher salt and freshly ground pepper to taste. Set the salsa aside. Allowing the flavors to meld while you prepare the steak will elevate the salsa to new heights.
Coat the flat iron steaks generously with the dry rub. Don’t be shy – pack the rub onto the surface of the steak. If needed, repeat the process to ensure the entire surface is well coated. Drizzle the steaks with 2 tablespoons of olive oil to help the rub adhere properly. This creates a delicious crust during grilling.
Grill the steak, turning it occasionally and moving it to a cooler spot on the grill as needed to control any flare-ups. Flare-ups can lead to uneven cooking and charred exteriors, so keep a close eye on the grill.
Cook the steak until it’s nicely browned and an instant-read thermometer inserted into the thickest part registers 130 degrees Fahrenheit for medium-rare. This usually takes about 4 minutes per side. Remember that the internal temperature will continue to rise slightly as the steak rests.
Transfer the steak to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
After resting, return the steak to the grill for just a quick sear – about 1 minute per side. This recrisps the exterior and adds an extra layer of delicious char.
Transfer the steak back to the cutting board and slice it against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
Serve the sliced steak immediately, topped generously with the grilled corn salsa. The vibrant colors and fresh flavors of the salsa perfectly complement the rich, smoky flavor of the dry-rubbed steak.

Expert Tips & Tricks

Make your own dry rub: For a more personalized flavor, consider making your own dry rub. Experiment with different combinations of spices like smoked paprika, garlic powder, onion powder, chili powder, cumin, and brown sugar.
Don’t overcrowd the grill: When grilling the corn and steak, avoid overcrowding the grill. Overcrowding can lower the grill’s temperature and prevent proper searing.
Use a meat thermometer: To ensure your steak is cooked to perfection, use a reliable meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading.
Adjust grilling time based on thickness: The grilling time will vary depending on the thickness of your steak. Thicker steaks will require longer cooking times.
Marinate for deeper flavor: For an even more intense flavor, marinate the steak in the dry rub and olive oil for at least 30 minutes or up to several hours before grilling.

Serving & Storage Suggestions

Serve the dry-rubbed flank steak and grilled corn salsa immediately for the best flavor and texture. The vibrant colors of the salsa and the smoky aroma of the steak make for an impressive presentation.

Leftover steak and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or oven to prevent it from drying out. The salsa is best enjoyed cold.

I do not recommend freezing the cooked steak, as it can affect the texture. The salsa can be frozen, but the texture of the vegetables may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	560.9 kcal	N/A
Calories from Fat	285 g	51%
Total Fat	31.7 g	48%
Saturated Fat	10 g	50%
Cholesterol	144.9 mg	48%
Sodium	196.9 mg	8%
Total Carbohydrate	24.2 g	8%
Dietary Fiber	3.5 g	13%
Sugars	6.8 g	27%
Protein	46.6 g	93%

Variations & Substitutions

Spicier Salsa: Increase the amount of jalapeño or add a pinch of cayenne pepper to the salsa for a spicier kick.
Different Vegetables: Feel free to experiment with other grilled vegetables in the salsa, such as bell peppers, zucchini, or poblano peppers.
Herb Variations: Substitute or add other fresh herbs to the salsa, such as basil, oregano, or parsley.
Citrus Variations: Use lemon juice instead of lime juice for a slightly different flavor profile.
Steak Options: While flat iron steak is ideal, you can also use flank steak, skirt steak, or sirloin steak for this recipe.

FAQs (Frequently Asked Questions)

Q: Can I make the dry rub ahead of time?
A: Absolutely! In fact, making the dry rub a day or two in advance allows the flavors to meld together, resulting in a more complex and delicious rub.

Q: How do I prevent the corn from sticking to the grill?
A: The key is to ensure the grill grates are clean and well-oiled before grilling the corn. You can also lightly brush the corn with olive oil.

Q: What is the best way to slice the steak for maximum tenderness?
A: Always slice the steak against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.

Q: Can I use frozen corn for the salsa?
A: While fresh grilled corn is preferred for its flavor and texture, you can use frozen corn in a pinch. Thaw the corn completely and pat it dry before grilling.

Q: How long should I let the steak rest before slicing?
A: It’s crucial to let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Final Thoughts

This Dry-Rubbed Flank Steak with Grilled Corn Salsa is more than just a recipe; it’s an experience. The smoky char of the steak, the vibrant flavors of the salsa, and the joy of sharing a delicious meal with loved ones – it’s what summer is all about. So fire up your grill, gather your friends and family, and create some unforgettable memories. I encourage you to experiment with the recipe, make it your own, and most importantly, enjoy the process. Let me know what variations you try!

Dry-Rubbed Flank Steak With Grilled Corn Salsa Recipe