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!

Ingredients

Steak

  • 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)

Dry Rub

  • 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
Instructions 

Steak

  1. Put evoo, honey, lime juice and zest, minced garlic, and salt and pepper in a large ziplock. Seal and shake to combine.
  2. Add steak to the bag, seal and shake to coat meat. Let it marinate on counter while you prepare the rub and salsa.

Dry Rub

  1. Measure all ingredients into a small bowl and stir to combine.

Corn Tomato Salsa

  1. If using fresh corn, cut corn off cob.
  2. 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.
  3. Remove from heat and allow to cool. **Roasting the corn is optional but brings out the flavor.
  4. Chop all ingredients and toss together.

To assemble

  1. Drain steak; discard juices. Rub both sides liberally and evenly with dry rub mix.
  2. Grill over high heat for four to five minutes per side for medium rare. Pull off heat and tent with foil for 10 minutes.
  3. 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.