As you’re planning your Fourth of July barbecue menu, keep this flank steak in mind! Coated with a spicy dry-rub and topped with a fresh corn and tomato salsa, this steak is a definite crowd pleaser!
- 3 Tbsp. extra-virgin olive oil
- 1/4 cup honey
- Juice and zest of two limes
- 3 garlic cloves
- Salt and pepper
- 1 flank steak (approx. 1 1/2-2 pounds)
- 1 1/2 Tbsp. chili powder
- 1 1/2 Tbsp. cumin
- 1 Tbsp. paprika
- 2 tsp. coriander
- 1 tsp. red pepper flakes
- Salt and pepper to taste
Corn Tomato Salsa
- 2 cups corn
- 1/4 red onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 pint cherry tomatoes, halved
- 1 cup fresh cilantro, coarsely chopped
- 1/3 cup fresh lime juice
- 1 tsp. cumin
- Kosher salt, freshly ground pepper to taste
- Put evoo, honey, lime juice and zest, minced garlic, and salt and pepper in a large ziplock. Seal and shake to combine.
- Add steak to the bag, seal and shake to coat meat. Let it marinate on counter while you prepare the rub and salsa.
- Measure all ingredients into a small bowl and stir to combine.
Corn Tomato Salsa
- If using fresh corn, cut corn off cob.
- Heat a skillet on medium heat and spread corn kernels evenly around the pan. Heat until corn begins to brown on one side, stir and continue heating until roasted on all sides. *Alternatively you can grill the corn to roast it and then cut it off the kernel.
- Remove from heat and allow to cool. **Roasting the corn is optional but brings out the flavor.
- Chop all ingredients and toss together.
- Drain steak; discard juices. Rub both sides liberally and evenly with dry rub mix.
- Grill over high heat for four to five minutes per side for medium rare. Pull off heat and tent with foil for 10 minutes.
- Slice against the grain and serve covered with salsa. Serve extra salsa in a bowl.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.