2 tablespoons brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
2 teaspoons finely minced or grated garlic
1 teaspoon ground mustard
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
Steak and Salsa
1 1⁄2 lbs flank steak, skirt steak or ribeye
4 tablespoons olive oil divided
3 ears corn
1⁄4 red onion thinly sliced
1 jalapeno, seeds removed, small diced
2 cups cherry tomatoes halved
1 cup fresh cilantro roughly chopped
1⁄3 cup fresh lime juice
Kosher salt and pepper to taste
Recipe adapted from Bon Appetit
You can grill your steak on our Tuscan Grill or pan sear using a cast iron or a heavy stainless steel pan.
High heat roasting or grilling environment
To make the dry rub, assemble all the ingredients together in a small bowl and set aside.
To make the salsa, place cleaned corn on a sheet tray lined with foil and drizzle olive oil and salt. Place into the oven and char the corn, turning frequently, until they are evenly browned. You can do this during your perimeter burn, a pizza environment or a high roasting environment. Once the corn is prepared, set aside and allow to cool.
Once cooled, shuck the corn and place kernels into a medium sized bowl. Mix in the onions, jalapeno, tomatoes, cilantro, lime juice and 2 tablespoons olive oil. Season with salt and pepper to taste. Set into fridge for at least 1 hour to chill.
Mix about 2 tablespoons of olive oil into the dry rub to create a paste. Then rub it all over the steak about 10 minutes prior to cooking.
Prepare a very hot Grilling Environment and heat the grill well. Alternatively, you can preheat a pan on the oven floor and cook next to the fire in a High Heat Roasting Environment.
Grill/cook steak on first side for about 4 minutes. Time will vary depending on what cut of meat you are using, this recipe’s timing is based on flank steak. Ribeye will be to 2 – 2 1/2 minutes. Once you are ready to flip the steak, turn it so that the back facing side of the steak is now towards the front and vice versa. Finish cooking for about 3-4 more minutes. Let the meat rest on a cutting board 5 minutes and cut against the grain in 1/2 inch slices. Top with the cold corn salsa.
Cooking times have several variables so using a thermometer is the best way to avoid over cooking. Suggested guidelines are Rare 110 – 120˚F, Medium Rare 120 – 130˚F and Medium 130 – 140˚F.