Grilled flank steak with charred corn salsa
Laura in the Kitchen · ♥ 1K likes · 12.8K views · 7 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole red onion
- 2 lb flank steak
- 1½ tsp ancho chili powder
- 2 whole ears of corn
Char two ears of corn on a hot grill pan, turning now and then.
Charring corn, onion and jalapeno
- olive oil
- jalapeno
Grill sliced red onion on a thin film of olive oil, and a jalapeno, for color and char.
- olive oil
- salt
- garlic
- onion
- black pepper
Pat the flank steak dry on both sides, drizzle with a little olive oil, season well with salt and the ancho chili powder, garlic, onion and black pepper mix; let it sit so the spices adhere and do not burn.
Grill the steak on a very hot grill about 2 1/2 minutes per side, then rest it.
- cilantro
- 1 whole lime
- extra virgin olive oil
Cut the kernels off the corn and chop the onion and jalapeno; combine in a bowl with cilantro, the juice of a lime, the leftover spice mix, extra virgin olive oil and a pinch of salt. Taste and adjust with more oil and salt.
Pool the steak juices on the platter, then slice the steak thinly against the grain and fan the slices.
Top with some of the corn salsa, serving the rest on the side, and finish with a drizzle of extra virgin olive oil, a pinch of salt and lime wedges.
Plating and finishing