s DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA ****
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s DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA ****
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Ingredients
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Instructions *** 4-25-16 i thought very good, joellyn thought too spicu, i sous vided the steak (24 hrs @ 132) and then grilled..... *** This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak. Ingredients SERVINGS: 4 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 ½ teaspoon ground coriander ½ teaspoon ground cumin Steak And Salsa 2 tablespoons olive oil, plus more for grill 3 ears of corn, shucked ¼ red onion, finely chopped 1 jalapeño, seeds removed, finely chopped 1 pint cherry tomatoes, halved 1 cup fresh cilantro, coarsely chopped ? cup fresh lime juice Kosher salt, freshly ground pepper 1½ pounds flank steak Recipe Tips INGREDIENTS The Cheaper, Tastier Cuts of Meat Your Butcher Really Wants You to Order QUICK RECIPES 4 Fast and Fresh Recipes to Make This April R.S.V.P. By Reader Request: Recipes from DB Brasserie, Caesars, and Giada Preparation ACTIVE: 40 MIN TOTAL: 50 MIN 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 Tbsp. 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°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. ? Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.? Do Ahead: Salsa can be made 1 day ahead. Cover and chill. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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