Chipotle Flank Steak with Corn Salsa
Flank steak is covered in the most flavorful dry rub then grilled to perfection. It is topped with a bright, fresh corn salsa. Easy and delicious!
Ingredients
- 3 lbs flank steak
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons chipotle chili pepper powder
For the corn salsa:
- 2 cups corn kernels, cooked and cooled (fresh or frozen)
- 1 cup fresh tomatoes, diced
- 1/3 cup red onion, diced
- 1 jalapeno, seeded and diced small
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- salt and pepper, to taste
Instructions
- Make dry rub by mixing salt, pepper, cumin, garlic powder, onion powder and chipotle powder in a small bowl. Sprinkle on both sides of flank steak and rub into meat. Allow meat to sit at room temperature (for up to 30 minutes) while grill is heating up.
- Heat grill or smoker to high heat. Place steak on grill and cook for 5-7 minutes. Flip and continue cooking until desired internal temperature is reached. (135-140 degrees for medium, 145-155 for medium well, 155 and up for well) Careful not to overcook past 155 to maintain tenderness. Allow steak to rest, lightly covered, with foil for 10-15 minutes before slicing.
- Make the salsa by adding all ingredients to a medium-sized bowl and toss to combine. Serve on top of steak slices.
Notes
- When slicing steak, make sure to cut against the grain so that steak remains very tender.
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