Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad Recipe
This Chili Rubbed Flank Steak with Corn, Tomato, and Avocado Salad is a vibrant and flavorful dish perfect for grilling season. The flank steak is coated with a balanced blend of spices to create a smoky and slightly spicy crust, while the fresh salad made with grilled corn, juicy tomatoes, creamy avocado, and a hint of lime complements the meat beautifully, offering a refreshing and colorful side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Chili Rubbed Flank Steak
- 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
For the Corn and Tomato Salad
- 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)
Instructions
- Prepare the Spice Rub: In a small bowl, combine the brown sugar, ancho chili powder, paprika, garlic powder, ground cumin, kosher salt, ground coriander, and cayenne pepper to create the chili rub. This blend produces a smoky and slightly spicy flavor profile.
- Season the Flank Steak: Rub the olive oil over both sides of the flank steak thoroughly. Then, evenly coat the steak with the prepared spice mixture, pressing it in to adhere. Set the steak aside to let the flavors infuse.
- Grill the Corn: Preheat your grill to medium-high heat. Place the shucked corn on the grill and turn frequently for about 6 minutes until the kernels are lightly browned on all sides. Remove from the grill, let cool slightly, and slice the kernels off the cobs into a medium bowl.
- Grill the Steak: Place the seasoned flank steak on the hot grill. Cook for about 4 minutes per side, or until grill marks develop and the steak reaches your preferred doneness. Remove the steak and transfer to a cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Prepare the Salad: While the steak rests, add the halved tomatoes and sliced scallions to the bowl with the grilled corn. Drizzle with extra virgin olive oil and fresh lime juice. Season with kosher salt and freshly ground black pepper to taste. Toss to combine.
- Combine Salad Ingredients: Just before serving, add the diced avocado and chopped fresh cilantro (if using) to the salad. Gently toss again to incorporate the creamy avocado without mashing it.
- Serve: Thinly slice the rested steak against the grain to ensure tenderness. Plate alongside generous servings of the vibrant corn and tomato salad for a delicious and balanced meal.
Notes
- For best results, let the steak rest after grilling to reabsorb juices, ensuring maximum tenderness and flavor.
- Adjust the cayenne pepper to control the spice level according to your preference.
- Grilling the corn adds a smoky flavor, but you can substitute with boiled or roasted corn if a grill is unavailable.
- This recipe works well with other cuts of beef such as skirt steak or sirloin steak if flank steak is unavailable.
- Adding fresh cilantro is optional but recommended for added freshness and aroma.
Keywords: flank steak recipe, chili rub steak, grilled steak, corn tomato avocado salad, summer grilling, spicy steak rub, healthy steak salad
