Flank Steak with Grilled Corn Salsa

You can grill this flank steak right away rather than having it sit in marinade for several hours. If you don't have all the spices it's not a problem, just add what you have and improvise with others if you want. The salsa can be switched up however you like, but the grilled corn flavor adds something special. Double or triple the recipe for a crowd.

Recipe adapted from Bon Appetit. The photo is theirs.

Dry Rub Ingredients:

• 2 Tbl. brown sugar

• 1 tsp. cumin

• 1 tsp. chile powder

• 1 Tbl. kosher salt

• 1 tsp. ground black pepper

• 1 tsp. mustard powder

• 1 tsp. garlic powder

• 1 tsp. paprika

Salsa Ingredients:

• 3 ears of corn, shucked

• 1/4 red onion, finely minced

• 1 pint cherry tomatoes, sliced in half

• 1 jalapeno, seeded and minced

• 1 cup fresh cilantro, finely chopped

• 1/3 cup fresh lime juice

• 2 Tbl. olive oil

• salt and pepper to taste

1-1/2 pounds flank steak, fat trimmed

Instructions

1. Combine all of the dry rub ingredients in a small bowl. Rub the mixture all over both sides of the flank steak and set aside.

2. Turn on the grill on medium-high heat. Put the corn directly on the grill and cook until lightly browned on all sides, about 8 minutes. Once cool enough, cut the kernels off the cobs and put in a bowl. Add the rest of the salsa ingredients to the bowl with the corn and stir gently to combine. Taste and add more salt and pepper if needed.

3. Put the steak on the grill and cook until nicely browned and internal temperature is about 130 degrees for medium rare, about 4 minutes per side. Remove from the grill and tent with foil and let sit for 10 minutes.

4. Slice the meat against the grain. Top with the salsa.