Someone asked me the other day to whip up my favorite all-purpose spice rub for summer so naturally, that's exactly what I did! Let me introduce you to this Chipotle Flank Steak with Corn Salsa!
Ingredients
For the spice rub
- 4 tablespoons Dalkin&Co Meat Seasoning
- 1½ pounds flank steak
- Kosher salt and freshly cracked black pepper
For the Corn Salsa
- 2 tablespoons olive oil plus more for grill
- 3 ears of corn shucked
- 1 poblano pepper
- ¼ red onion finely chopped
- 1 jalapeño finely diced
- 1 pint cherry tomatoes halved
- 1 cup fresh cilantro roughly chopped
- 2 limes juiced
- Kosher salt freshly ground pepper
Instructions
- Prepare a grill to medium high heat and brush with olive oil. Brush the corn with the oil. Grill the corn and poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl. Peel the charred skin on the poblano and discard. Chop the flesh of the pepper into a small dice and add to the bowl with corn kernels. Discard seeds from the poblano
- Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with the Dalkin&Co Meat Seasoning. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.)
- Transfer to a cutting board and let rest 10 minutes.
- After 10 minutes, slice against the grain and top with the salsa.
Notes
You can also use the corn raw. Nothing beats the taste of sweet corn straight from the farm!