Holding on to summer, one cherry tomato at a time
Are you sleeping with the windows open yet? We are. This is my favorite stretch of the year, the slow handoff from summer into fall, and I am not ready to let go of summer food just yet. So I’m eating every late-season vegetable I can get my hands on while they last.
Nothing says “I refuse to accept that summer is ending” quite like cooking outside. The only difference now is the hoodie. I throw one on, fire up the Big Green Egg, and set the table outside for one of these last al fresco dinners of the year.
We’re not big meat eaters in our house, but when we do buy beef, we stick to 100% grass-fed and happily pay more for it. The flavor is better, and the health and environmental tradeoffs feel worth it to us. This steak, with a spicy-sweet dry rub you can build entirely from your pantry, is one of the few cuts we make a point of grilling every season.
But honestly? The steak is almost the side dish here. The real star is the grilled corn and tomato salsa.
Why this salsa is worth making
There are few things more summery than this. I got into grilling corn this year, and that lightly charred outside against the sweet kernels inside is exactly the kind of contrast that makes a simple salad memorable. Add the last juicy cherry tomatoes from the garden, a few slivers of jalapeno for a little heat, and a good squeeze of lime, and you have something you’ll be fighting over.
We pile it straight on top of the sliced steak, pour a glass of light red wine, and call it dinner. If you grow your own tomatoes, this is the recipe that earns its keep at the end of the season when you have more cherry tomatoes than you know what to do with.
Ingredients (Serves 4)
For the dry rub and steak:
- 2 Tbsp brown sugar
- 1 Tbsp ancho chile powder
- 1 Tbsp paprika
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 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 the grill
- 1 1/2 pounds grass-fed flank steak
For the corn and tomato salsa:
- 3 ears of sweet corn, shucked
- 1 pint cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper, seeded and finely chopped
- 1 cup chopped cilantro leaves and tender stems
- 1/3 cup fresh lime juice
- Kosher salt and freshly ground pepper, to taste
How to Make It
Step 1: Rub the steak. Get your grill ready for non-stick grilling and preheat it to medium-high. Combine all the dry rub spices in a small bowl. Coat the steak all over with the olive oil, then press the rub onto every side until it’s fully covered. Use all of it. Set the steak aside to come to room temperature while you make the salsa.
Step 2: Make the salsa. Put the shucked corn directly on the hot grill. Turn the ears now and then until they’re lightly charred all the way around, then set them aside to cool. While they cool, combine the cherry tomatoes, red onion, jalapeno, cilantro, and lime juice in a large bowl. Once the cobs are cool enough to handle, slice the kernels off and add them to the bowl. Mix well and season with salt and pepper to taste.
Step 3: Grill and serve. Brush the grill grates with a little olive oil and insert an instant-read thermometer into the thickest part of the steak. Grill to your liking. For medium-rare, that’s about 4 minutes per side, or 130°F. Pull the steak off and let it rest for about 10 minutes. If you like it hot off the grill, give it one quick minute back on the heat right before serving. Slice against the grain, top with the corn and tomato salsa, and serve.
A Few Notes
Cooking for one? This scales down easily. And any leftover steak is excellent the next day, sliced thin over a salad with a handful of blue cheese crumbles.
The salsa keeps for a day or two in the fridge, though the tomatoes soften, so it’s best the day you make it.
This recipe was adapted from a version originally featured in Bon Appétit.
Disclaimer: This article is for general informational and culinary purposes only. Cooking times and temperatures can vary by equipment. Always use a thermometer to confirm meat has reached a safe internal temperature for your preference, and follow safe food handling practices.
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