Have you had a chance to read this month’s issue of Bon Appétit? Amazing! We tried out the flank steak earlier this week for a small dinner party and received rave reviews from our guests!

This recipe would be the perfect addition to your Labor Day weekend! We basically followed the recipe verbatim; however, we put the dry rub on the steak and allowed it to sit overnight..I’m not sure if this enhanced the flavor, but it was so divine that we would repeat this step again! We also cooked the steak on our salt block on the Big Green Egg. If you’re not familiar with a salt block, it is the bomb! We grill just about all of our meat and fish on it—and the best part? It just gets better and better as you use it and is packed with flavor! It’s literally a block (about 1.5 inches thick) of Himalayan salt. Use it for grilling, freezing, frying, a cutting board, or simply presentation.

Back to the steak. Bon Appétit also suggested a grilled corn salsa to accompany your steak. Divine!

For the cherry on top, I made a chimichurri dipping sauce. This meal was an explosion of flavors and will definitely be stored in my collection of recipes! What are you cooking on the grill this weekend? EnJOY!


Flank Steak with Corn Salsa

you will need…

(serves 4)

For the Dry Rub:

2 tablespoons light brown sugar

1 tablespoon ancho chile powder

1 tablespoon paprika

2 teaspoons salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon dried mustard

½ teaspoon ground coriander

½ teaspoon ground cumin

 

Steak+Salsa:

2 tablespoons olive oil

3 ears of corn, shucked

¼ red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1 pint cherry tomatoes, halved

1 cup fresh cilantro, coarsely chopped

 cup fresh lime juice

 pounds flank steak

 

Combine all dry rub ingredients. Brush steak with olive oil then coat steak with dry rub. Store in refrigerator in airtight container overnight. Prepare grill for medium-high heat. Paint corn on the cob with olive oil, and place on grill, turning occasionally, for about 10 minutes until lightly browned. Cut kernels from the cob, and place in medium sized bowl. Toss in onion, jalapeño, tomatoes, cilantro and lime juice until combined. *Salsa may be stored in refrigerator in airtight container overnight.

Place the steak on the grill or salt block and grill for about 5-7 minutes on each side. Transfer to a cutting board, and allow to rest for 10 minutes. Slice steak and garnish with salsa.

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