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Dry-Rubbed Flank Steak with Grilled Corn Salsa

Brian Luscher
  • 90 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Flank steak

1 pint

Cherry tomatoes

1 cup

Cilantro, fresh

1/2 tsp

Coriander, ground

3

ears Corn

1 tsp

Garlic, granulated

1

Jalapeno

1/4

Red onion

1 tsp

English mustard powder

1/3 cup

Lime juice, fresh

1 tbsp

Ancho chile powder

2 tsp

Black pepper, freshly ground

2 tbsp

Brown sugar, light

1 tsp

Cayenne pepper

2 tsp

Kosher salt

1

Kosher salt

1 tbsp

Paprika

2 tbsp

Olive oil

1/2 tsp

Cumin, ground