Name: Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 teaspoons brown sugar; 1 teaspoon ancho chili powder; 1 teaspoon paprika (regular, hot, or smoked); ½ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; 1 tablespoon olive oil; 2 pounds flank steak; 3 ears of corn (shucked); 1 cup cherry or grape tomatoes (cut in half); ½ cup sliced scallions (white and green parts); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice (or to taste); Kosher salt and freshly ground black pepper (to taste); 1 avocado (diced); ½ cup roughly chopped fresh cilantro (optional)

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Introduction

This Chili Rubbed Flank Steak with Corn, Tomato, and Avocado Salad offers a perfect balance of smoky, spicy, and fresh flavors. The tender steak pairs beautifully with a vibrant, zesty salad that’s both colorful and satisfying. It’s an excellent dish for grilling season or any casual dinner.

The image shows six slices of cooked brisket placed closely together on a white plate, each slice has a dark brown, slightly crispy crust and a pinkish, juicy inside with visible grain texture. To the left of the brisket slices, there is a colorful side of grilled corn salad mixed with diced green avocado, bright red cherry tomatoes, and chopped green onions, giving a fresh and vibrant contrast to the rich meat. The plate rests on a white marbled surface, and a silver fork and knife are placed at the top right corner of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons brown sugar
1 teaspoon ancho chili powder
1 teaspoon paprika (regular, hot, or smoked)
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 tablespoon olive oil
2 pounds flank steak
3 ears of corn (shucked)
1 cup cherry or grape tomatoes (halved)
½ cup sliced scallions (white and green parts)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice (or to taste)
Kosher salt and freshly ground black pepper (to taste)
1 avocado (diced)
½ cup roughly chopped fresh cilantro (optional)

Instructions

Step 1: In a small bowl, combine brown sugar, ancho chili powder, paprika, garlic powder, cumin, salt, coriander, and cayenne pepper. Rub olive oil on both sides of the flank steak, then coat it evenly with the spice mixture. Set aside.
Step 2: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 6 minutes. Remove the corn and let cool, then slice the kernels off the cobs into a medium bowl.
Step 3: Grill the steak for about 4 minutes per side, until nicely marked and cooked to your preferred doneness. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to reabsorb the juices. Slice thinly across the grain.
Step 4: To the bowl with corn, add the halved tomatoes and sliced scallions. Drizzle with extra virgin olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
Step 5: Just before serving, fold in the diced avocado and chopped cilantro if using, then toss again.
Step 6: Serve the sliced flank steak alongside the fresh corn, tomato, and avocado salad for a delicious and colorful meal.

Tips & Variations

For extra smoky flavor, try using smoked paprika in the rub and grill the steak over charcoal.
Substitute lime juice with lemon juice for a slightly different citrus note.
Add diced jalapeño to the salad if you prefer more heat and crunch.
If you don’t have access to a grill, you can cook the steak and corn on a grill pan or under the broiler.

Storage

Store leftover sliced steak and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave to avoid overcooking, and serve the salad chilled or at room temperature. Avoid adding avocado until ready to serve to prevent browning.

How to Serve

The image shows a white oval plate with a blue rim holding two main items. On the right side of the plate, there is a large piece of sliced beef brisket, cooked with a dark brown crust outside and a pinkish center. The slices are arranged neatly, overlapping each other. On the left side, there is a colorful salad made of corn, diced avocado, halved cherry tomatoes, small green peas or edamame, and chopped herbs, all mixed and vibrant in color. A knife with a wooden handle rests beside the brisket. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin can be used as alternatives, but flank steak remains ideal for its texture and ability to absorb flavors.

How do I know when the steak is cooked to my liking?

Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium. Resting the steak after grilling helps juices redistribute for tenderness.