Ingredients
2 tablespoons Brown sugar
1 tablespoon Ancho Chile Powder
1 tablespoon Paprika
2 teaspoons Kosher Salt
2 teaspoons Ground Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Granulated Garlic Powder
1 teaspoon Mustard Powder
1/2 teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
2 tablespoons Light Olive Oil
1 piece Jalapeño (seeds removed, finely chopped)
1 pint Cherry Tomatoes (halved)
1 cup Cilantro (fresh, chopped)
1/3 cup Lime Juice (Fresh squeezed)
1.5 pounds Flank Steak
Preparation
To make the dry rub: combine the brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
To make the salsa: Prepare a grill for medium-high heat and oil the grate. Grill the corn, turning occasionally, until lightly browned all over, about 8 to 10 minutes. Transfer the corn to a cutting board, and let them cool. Cut the corn kernels from the cobs and place in a medium bowl. Add the onion, jalapeño, tomatoes, cilantro, and lime juice to the corn and toss to combine. Season with salt and pepper, and set aside. Note: you can make the salsa ahead, and keep it in an airtight container in the fridge.
To make the steak: Coat the steak with the dry rub, adding in layers if needed, to use all of the rub. Drizzle the steaks with 2 tablespoons of olive oil to help the rub adhere.
Grill the steak, turning occasionally and moving to a cooler spot on the grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part of the steak registers 130°, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 10 minutes.
Return the steak to the grill just to re-crisp the exterior, about 1 minute per side. Transfer it back to the cutting board and slice it against the grain. Serve topped with the salsa.
