Dry-Rubbed Grilled Steak with Corn and Tomato Salsa

September 25, 2015 | By | 1 Reply More

grilled steak

Hanging on to summer food!

Are you sleeping with your windows open yet? We are. I love this time of year, the beginning of fall. I’m not quite ready to give up summer food until next year though, so I’m indulging in all the late-season veggies I can. And nothing says, “I refuse to accept the end of summer” like outdoor cooking. Only now, I have to throw on a warm hoodie while I man the Big Green Egg and set the table outside for these last-of-the-year al fresco dinners.

We’re not big meat-eaters in our house. As for beef, we eat only 100% grass-fed and gladly pay a premium for it knowing the health and environmental benefits. This grilled steak, featured in Bon Appetit, is so, so worth it with the spicy-sweet dry rub you can make with pantry ingredients.

But, let’s talk about this grilled corn and tomato salsa. There are few things more summery than this easy salad. I got into grilling corn this year and the slightly charred outside is a perfect compliment to the sweetness within. When you combine it with the last juicy cherry tomatoes coming from your garden and some slivers of kicky jalapeno, you’ll be fighting over who gets the last spoonful. We pile this salsa directly on top of the grilled steak, pour a glass of light red wine, and call it dinner.

grilled steakIngredients (Serves 4)

2 Tbsp. brown sugar

1 Tbsp. ancho chile powder

1 Tbsp. paprika

2 tsp. kosher salt

2 tsp. freshly ground pepper

1 tsp. cayenne pepper

1 tsp. garlic powder

grilled steak1 tsp. English dry mustard (I like Coleman’s)

1/2 tsp. ground coriander

1/2 tsp. ground cumin

2 Tbsp. olive oil, plus more for grill

1 1/2 pounds grass-fed flank steak

3 ears sweet corn, shucked

1/4 cup finely chopped red onion

1 jalapeno pepper, seeded and finely chopped

1 pint cherry tomatoes, halved

1 cup chopped cilantro leaves and tender stems

1/3 cup fresh lime juice

Kosher salt and freshly ground pepper to taste

grilled steakStep one:

2 Tbsp. brown sugar

1 Tbsp. ancho chile powder

1 Tbsp. paprika

2 tsp. kosher salt

2 tsp. freshly ground pepper

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. English dry mustard

1/2 tsp. ground coriander

1/2 tsp. ground cumin

2 Tbsp. olive oil

1 1/2 pounds grass-fed flank steak

grilled steakPrepare your grill for non-stick grilling and then preheat it to medium-high heat.

Make the dry rub by combing all of the herbs and spices in a small bowl. Coat the steak with the olive oil and then cover it completely on all sides with the dry rub. Use all of the dry rub. Set steak aside and let it come to room temperature while you make the salsa.

Step two:

3 ears sweet corn, shucked

1/4 cup finely chopped red onion

1 jalapeno pepper, seeded and finely chopped

1 pint cherry tomatoes, halved

1 cup chopped cilantro leaves and tender stems

1/3 cup fresh lime juice

Kosher salt and freshly ground pepper to taste

grilled steakPlace the ears of corn directly onto the preheated grill. Turn them over occasionally and cook until the outside is lightly charred all around. Remove from the grill and set aside to cool while you prepare the rest of the salsa. In a large bowl, combine the onion, jalapeno, cherry tomatoes, cilantro and lime juice. When the cobs are cool enough to handle, cut the kernels from the cob onto a plate or into a wide bowl. Add the corn to the salsa and mix well. Season to taste with salt and pepper.

Step three:

Coat the grill grates with a little olive oil and insert and instant-read thermometer into the thickest part of the steak. Grill steak to desired temperature – it will take about 4 minutes per side to get to 130° for medium-rare. Remove steak and let rest for about 10 minutes. Right before serving, if desired, throw steak on the grill to just reheat for about 1 minute. Remove, slice grilled steak against the grain and serve topped with the corn and tomato salsa.

If you’re cooking for one, this recipe is easy to scale down. You can also enjoy any leftover steak the next day topping a salad with blue cheese crumbles.

 

 

 

 

 

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Category: Food, General, Main Dishes, Recipes, Summer

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  1. Miso Sweet Corn Soup - Tomato Envy : Tomato Envy | July 25, 2016

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