2 cups corn kernels, cooked and cooled (fresh or frozen)
1 cupfresh tomatoes, diced
1/3 cupred onion, diced
1 jalapeno,seeded and diced small
2 cloves garlic, minced
Juice of 1 lime
salt and pepper, to taste
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.
When slicing steak, make sure to cut against the grain so that steak remains very tender.