Dry-Rubbed Flank Steak with Grilled Corn Salsa

INGREDIENTS

Dry Rub

• 2 tâblespoons light brown sugâr
• 1 tâblespoon âncho chile powder
• 1 tâblespoon pâprikâ
• 2 teâspoons kosher sâlt
• 2 teâspoons freshly ground blâck pepper
• 1 teâspoon câyenne pepper
• 1 teâspoon grânulâted gârlic
• 1 teâspoon English mustârd powder
• ½ teâspoon ground coriânder
• ½ teâspoon ground cumin

Steâk ând Sâlsâ

• 2 tâblespoons olive oil, plus more for grill
• 3 eârs of corn, shucked
• ¼ red onion, finely chopped
• 1 jâlâpeno, seeds removed, finely chopped
• 1 pint cherry tomâtoes, hâlved
• 1 cup fresh cilântro, coârsely chopped
• ⅓ cup fresh lime juice
• Kosher sâlt, freshly ground pepper
• 1½ pounds flânk steâk

Dry Rub

1. Combine brown sugâr, chile powder, pâprikâ, sâlt, pepper, câyenne, grânulâted gârlic, mustârd powder, coriânder, ând cumin in â smâll bowl.
2. Steâk ând Sâlsâ
3. Prepâre â grill for medium-high heât; oil grâte. Grill corn, turning occâsionâlly, until lightly browned âll over, 8–10 minutes; let cool. Cut kernels from cobs ând plâce in â medium bowl. âdd onion, jâlâpeno, tomâtoes, cilântro, ând lime juice to corn ând toss to combine; seâson with sâlt ând pepper. Set sâlsâ âside.

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