Hey steemers everybody who is a decent cook out there will tell you that the secret to a culinary work of art is among others being at home in the kitchen and good preparation, what we chefs call mise en place. those two thing may mean the difference between a mouth watering culinary delight or hellfire disaster on your palate as my chef trainer chef Ali used to say, but still you don't have to be a chef to make this amazing meals . you know part of the reason my wife is my wife is because of my skills in the kitchen , though she herself can activate your palate i kid you not. so how bout we dive into some good easy recipes steemers. As i said this recipe is a quite straight forward in all aspects , you have your flank steak which quite literally is the best steak to put over a grill . The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly." trust me on this , you make this meal for anyone , your friends , potential partner, valentines, with some red wine something like some Pinot noir. It's better than the chocolates if you ask me but still , guys you better have chocolate as the dessert , you are guaranteed a special reaction so let's get cooking.
YIELD4 Servings ACTIVE TIME40 minutes TOTAL TIME50 minutes
INGREDIENTS
Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak
PREPARATION
Dry rub:
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak and salsa:
Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
Do Ahead
Salsa can be made 1 day ahead. Cover and chill .
Have a good one steemers. and remember food is love.