Traditional recipes

Dry-Rubbed Flank Steak with Grilled Corn Salsa

Dry-Rubbed Flank Steak with Grilled Corn Salsa

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.


Dry Rub

  • 2 tablespoons light brown sugar
  • 1 tablespoon ancho chile powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon English mustard powder
  • ½ teaspoon ground coriander

Steak and Salsa

  • 2 tablespoons olive oil, plus more for grill
  • ¼ red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, coarsely chopped
  • Kosher salt, freshly ground pepper

Recipe 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 Tbsp. 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°, 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.

Recipe by Brian Luscher, Luscher's Red Hots, Dallas, TX,Photos by Lennart Weibull

Nutritional Content

Calories (kcal) 480 Fat (g) 21 Saturated Fat (g) 6 Cholesterol (mg) 105 Carbohydrates (g) 35 Dietary Fiber (g) 6 Total Sugars (g) 14 Protein (g) 41 Sodium (mg) 1060Reviews SectionThis is a delicious recipe, which I cut in half because there was just two of us. I scaled back on the cayenne and it was still a bit too spicy (for us). The left-over corn salsa kept nicely and we ate it with tortillas as a snack the next day. I love the spices in this rub. I will make this again in the near future.JMG733Minneapolis07/12/20I’ve made this recipe twice now for the salsa alone! The first time I was out of cherry tomatoes so I used grilled asparagus instead and it was super yummy. Second time I used the tomatoes and it was just as good. The rub definitely has some heat to it, but my boyfriend and I loved it! Would recommend eating this outside on a nice evening with a Pacifico and lime.c.hallBoulder, CO05/12/20I don’t like the rub at all. It takes away from the steak flavor and is just too strong. The salsa is very good though. The only saving grace of this recipe.This was excellent. Loved all the flavors together. The rub was a little spicy for the family so I cut the cayenne in half. Made the corn salsa the night before. Weather necessitated a change from the grill to the pan, but still turned out phenomenal. Added diced avocado, a squeeze of lime juice, and just a sprinkle of kosher salt when serving. Already planning on making this again this week.The rub was phenomenal. We added a bit extra lime juice to the salsa and some sliced avocado on top. We also used the rub on some chicken for a person that didn't eat red meat and it tasted great on that too.jarvisfamVirginia01/08/19This is the BEST steak rub out there. The addition of the grilled corn, multi-colored tomatoes, paired with the lime and cilantro on top are outstanding. It is my family's favorite meal and I have picky children.jdowlovesfoodHampshire, IL01/06/18

25 “Irresistible” Recipes For Grilled Flank Steak

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#12 Grilled Balsamic Flank Steak

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#13 Grilled Korean Flank Steak

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#14 Spicy BBQ Grilled Flank Steak

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#15 Cherry Habanero BBQ Flank Steak

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#16 Soy Marinated Grilled Flank Steak

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#17 Grilled Asian Flank Steaks with Pineapple Salsa

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#18 Dry-Rubbed Flank Steak with Grilled Corn Salsa

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#19 Asian Mango and Grilled Flank Steak Salad

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#20 Tangy Grilled Flank Steak with Horseradish Cream

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#21 Grilled Flank Steak with Asian-Inspired Marinade

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#22 Grilled Flank Steak with Poblano Pico

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#23 Grilled Flank Steak with Carmelized Onion Sauce

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#24 Fajita Grilled Flank Steak

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#25 Grilled Rib Eye Steak with Parrano Herb Compound Butter

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That’s all about our recommendation for 25 best ways to make grilled flank steaks. Let’s serve them for meals!

Dry Rubbed Flank Steak with Grilled Corn Salsa from Chef Brian Luscher in Bon Appetit Magazine

Chef Luscher owns a restaurant in Dallas TX called Luscher’s Red Hots (2653 Commerce St., Deep Ellum, Dallas Tel: 214 434 1006). I digress at this point because I found Chef Luscher’s menu intriguing. I don’t know whether I need to tell you but a Red Hot is a hot dog, generally hailing from Chicago. An all beef frankfurter, what stands out about a Chicago Red Hot is not necessarily the dog itself but what surrounds it: Stuffed into a poppy seed

Chef Luscher’s take on a Red Hot

bun, the hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. You’ll note that all that’s missing is Ketchup. In Chicago, there’s a strong belief that ketchup is an unacceptable condiment for a hot dog. Apparently, many Chicago hot dog vendors do not even offer ketchup. I note that on Chef Luscher’s menu, there’s a line that reads “Ketchup’s over on the counter”. This breach of Chicago etiquette likely prompted the tagline: “Taste Texas Chicago Style”. In Texas, I assume ketchup is permissible. And while Chef Luscher put ketchup on his counters, he did not put his Dry Rubbed Flank Steak on the menu. I cannot think why not.

Today I served this Cajun flank steak with a super yummy grilled corn and chickpea salad, but don&rsquot miss checking out a few of my other side dishes that would also be BFF&rsquos with this awesome steak&hellip

My classic Garden Salad is great in the summer or any time of year.

If you love beef and are looking for more recipes to save in your recipe box, make sure you check out my Steak Fajitas and these Beef Barbacoa tacos with corn salsa. Both are so good and great for weeknights!

Rubs 101 | Grilled Spice-Rubbed Flank Steak

Summer is almost officially here and nothing says summer fun more than a steak – or anything else – on the grill! Add big flavor to your meats, poultry and even your grilled vegetables with a spice rub, like my Bowie Steak Seasoning up there. (Why should Montreal have all the fun?)

I kicked off the grilling season on my deck with this Grilled Spice-Rubbed Flank Steak and you should, too. It’s that good, but let’s not get ahead of ourselves! Here’s what you need to know about rubs before you start.

Rubs 101

Rubs are combinations of herbs, spices and other ingredients that are literally rubbed onto uncooked food before grilling. Dry rubs contain only dry ingredients, while wet rubs are made with just enough oil or liquid to form a paste that’s applied the same way as a dry rub. Rubs form a delicious crust on meats and poultry when grilled. The crust seals in juices and makes sure each bite is full of flavor.

Tips for Tasty Rubs 101

1. Create a signature rub by experimenting with combinations of your favorite herbs and spices.
2. Wake up dried herbs and spices by heating them in a dry sauté pan over medium high heat, just until aromatic.
3. Much like marinades, rubs will impart more flavor the more time they have to come into contact with the food. Apply your rub at least 15 – 20 minutes before grilling.
4. Store dry rubs in an airtight container. They don’t require refrigeration and will last up to 6 months.
5. Wet rubs should also be stored in an airtight container in the fridge. They’ll last several weeks.
6. For bold flavor, add enough rub to evenly cover your food. Sprinkle food with your rub for a more subtle dose.
7. Plan ahead for your next grilling session by freezing meat or poultry after it’s rubbed. Wrap it tightly in plastic wrap then place it in a re-sealable freezer bag. Simply thaw it out next time you’re firing up the grill.

Rubs made with sugar should be used on foods that don’t require direct heat. The sugar can burn over extremely high heat.

If you’re grilling poultry with skin, apply a little of the rub underneath the skin for extra flavor.

Whats your favorite Flank Steak recipe?

I went to Costco on the way home from work and picked up some tasty looking Flank steak.
I know the longer you marinade it the better it taste, so whats your go to recipe?

I did a very simple evoo, kosher salt, and course black pepper. always good.


Todd NC


Jeff, in the meantime, I searched beef recipes that we have made. I found this one. First made it back in 1991 and then again in 1997 and forgot all about it. Both times it received a VERY GOOD. rating. I was happy to read that my mother was around for both times and really enjoyed it. I hope you will also.

1/2 cup fresh lime juice
1/4 cup beer or water
1 TB. Worcestershire sauce
1/2 cup olive or vegetable oil
10 peppercorns
1 bay leaf
1 tsp. chili powder
1 large garlic clove, minced
2 TB. brown sugar
1 cup chopped cilantro

1. To make marinade, combine lime juice, beer or water and Worcestershire sauce in a glass bowl large enough to hold the flank steak. With a whisk beat in the oil a few drops at a time. Add the peppercorns, bay leaf, chili powder, garlic and brown sugar. Stir vigorously. Stir in cilantro.
2. Prick the flank steak all over with a fork. Place meat in marinade, cover and refrigerate for 6 to 48 hours, stirring occasionally. Drain well and pat dry before grilling. Enough for up to 3 lbs.


Oh no, I just saw this in the flank steak binder and told DH. Yep, he said to put it in the "Make Soon" folder. (I think he wants it tomorrow night.) lol

Cheese-Crusted Flank Steak

1 cup dry red wine
2 TB olive oil
2 TB red wine vinegar
2 garlic cloves, minced
1 TB minced fresh oregano or 1 tsp. dried, crumbled
2 1 1/2 lbs. flank steaks, trimmed

1 cup grated cheddar cheese
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce

1. Combine wine, oil, vinegar, garlic and oregano in shallow non-aluminum baking pan. Add steaks, turning to coat. Cover and refrigerate 24 to 48 hours, turning occasionally.
2. Prepare grill (high heat). Combine cheese, mustard and Worcestershire in small bowl. Drain steaks. Grill 5 minutes. Turn over and spread with cheese mixture. Grill for about 5 minutes more for medium rare. Slice thinly across grain on diagonal and serve. 6 servings

Troy S


Occasionally I'll marinate my flank steaks with oil, salt, pepper, garlic, cilantro, a dash of chili powder, lime juice and a smidgen of Worcesershire sauce if I'm making fajitas.

However, most of the time I'm pretty basic with them. There's this rub company out of Texas called "2 Gringo's Chupacabra" and one of their rubs is called "Brisket Magic" -- despite the name, I LOVE using it on steaks. It is nice and peppery. I'll take the flank steaks out of the fridge and onto a plate, wipe them dry, apply either olive or canola oil as a binder, and rub both sides with 'Brisket Magic' and let it sit at room temperature for 30-60 minutes while I get the kettle fired up.



© 1997-2021 Chris A. Allingham LLC

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30 Best Dishes Made With Flank Steaks

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#17 Balsamic Marinated Stuffed Flank Steak

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#18 Sheet Pan Steak and Veggies

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#19 Marinated Skirt Steak with Chimichurri

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#20 Bourbon Marinated Grilled Flank Steak

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#21 Grilled Flank Steak Skewers with Teriyaki Beer Marinade

Full recipe here.

#22 Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

Full recipe here.

#23 Sheet Pan Flank Steak and Vegetables

Full recipe here.–

#24 Grilled Fajita Stuffed Flank Steak

Full recipe here.

#25 Dry-Rubbed Flank Steak with Grilled Corn Salsa

Full recipe here.

#26 Grilled Asian-style Soy Marinated Flank Steak

Full recipe here.

#27 Marinated Steak Skewers with Korean BBQ Sauce

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#28 Paleo Marinated Flank Steak

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#29 Garlic and Lime Marinated Flank Steak

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#30 Chile Lime Flank Steak Dinners

Full recipe here.

That’s all about our recommendation for 30 best recipes for flank steaks. Let’s serve them for meals to see how they rejoice your taste buds!

Grilled Flank Steak

Ingredients US Metric

  • For the spice rub
  • 1 teaspoon ground cumin
  • 1 1/2 to 2 teaspoons kosher salt, or more to taste
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon cayenne pepper, or more to taste
  • For the steak
  • 1 (3-pound) flank steak*
  • Olive oil, for the grill


In a baking dish large enough to fit the steak, stir together all the ingredients.

Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. If you have the time, cover and toss the steak in the fridge for at least 1 hour and up to 6 hours.

When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.

Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point [an instant-read thermometer inserted into the thickest portion of the steak should read 130°F (54°C)]. If you like your steak medium or well done, move the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.

Move the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve it against the grain into slices about 1/2 inch thick, pile them onto a platter, and serve immediately. Originally published June 10, 2013.

Recipe Testers' Reviews

This grilled flank steak cooks up perfectly. I did use the garlic powder and my paprika of choice was Spanish. The chile rub was great, as was the timing. My steak was done perfectly medium-rare and was quite nicely seasoned.

We found that 1/2-inch slices were a good thickness. The texture reminded me of a sirloin or a somewhat denser strip loin. Now, the amount of cayenne may seem like a lot, but I found it to be quite nice. However, if you have a sensitive palate, you could ease off somewhat, without affecting the final product.

What a flavorful grilled flank steak! The dry rub has a fantastic punch of flavor which tantalized all my taste buds. The rub can easily be doubled for keeping extra on-hand. Grilling the steak gave it an unmatched smoky flavor that further enhanced the seasoning.

The only thing that I might modify the next time I make it is reducing the amount of salt to 1 1/2 teaspoons. I also think that 3 pounds of flank steak could serve more people, perhaps even 6, although the 2 of us never tired of the leftovers.

I’m still salivating, 2 days later, just thinking about this delicious recipe for grilled flank steak. The spice rub creates a wonderful flavor, although, I’d cut down on the amount of salt next time. I grilled the steak in my Big Green Egg, adding soaked hickory chips to flavor the meat. So delicious and perfect dinner party fare.

Great learning moment: the technique used for seasoning the meat is brilliant. mix the spices together in a dish large enough to hold the piece of meat and press the meat on the spices, turning to coat. Why hadn’t I ever seasoned things this way before? Usually I rub the spices onto the meat and end up with more spices on my fingers than on the meat!

I loved this recipe. With the exception of coriander seeds, I use those same spices on a lot of my grilled items, including veggies. I used a Hungarian smoked paprika. I also used the garlic powder because I would never consider garlic to be optional.

My grill was extremely hot and left nice hatched grill marks. I find flank steak has a different “feel” for doneness than other meats, so using the meat thermometer is important to not overcook the steak. The next time I try this, I'll add the salt to the meat right before cooking. I’m curious to see if having the meat marinate without the salt for the time suggested will result in a more tender piece of meat.

I have a new favorite way to prepare steak that's as easy as can be. The chile spice rub comes together quickly with regular pantry ingredients, nothing special required. For the paprika I used a smoked hot paprika. The grilling technique needs nothing more than a hot grill and a reliable watch.

The aroma of the grilled flank steak was torture as we faithfully waited the required 10 minutes for it to rest. Although most of us thought the seasoning was just right one taster suggested that perhaps a small reduction in the amount of salt (I used a full tablespoon) or substituting onion powder for the garlic powder might be just as tasty.

The results of this simple rub and technique gave us a steak that we just could not stop eating. It was spicy, tender, juicy, and compelled us to keep reaching for the remaining pieces on the plate. The steak was gone in mere minutes with greedy requests for more. All in all, a real keeper recipe for both the novice and experienced griller in the family. This is one we will be having frequently over the spring, summer, fall and winter.

Flank steak has to be about the easiest possible thing to grill. You get a high reward for very little effort, and it’s easy on the wallet, as well. While the steak would be just fine seasoned with salt alone, the rub given in this recipe only takes a few seconds to mix up, and adds a lot of extra flavor.

I used a hot Hungarian paprika for the rub, which when combined with the cayenne, made for a fairly spicy steak. While the recipe works as written, I do have a few comments about the process that may help make it even more foolproof. I'd mix up the rub in a small bowl, instead of the baking dish, and then sprinkle it on the meat (both sides). It will be easier to get the ingredients evenly mixed in a bowl, and then you can make sure that most of the rub gets on the meat, instead of being scattered around a large pan.

The cooking time specified will give you a medium-rare steak if your cut is about 1-inch thick. With flank, it is usually going to be a bit thinner at one end, so that end will get a bit more done (about to medium).

This grilled flank steak recipe works very well as written, with the right balance of spices and the correct grilling times. (We grilled this recipe outdoors on a gas grill.) I used a smoky Spanish paprika in the spice rub. The cayenne pepper gave the spice rub quite a bit of heat, abit too much for my taste. I suggest adapting the amount of cayenne based on your own preferences and taste.

This simple recipe resulted in a mighty fine piece of beef. We cooked the steak on the grill and were very happy with the final product. Both my husband and 7-year-old daughter enjoyed the steak, even though it did have a pronounced kick.

A couple of ingredient notes: I used smoked paprika (one of my all-time favorite spices) and granulated garlic in place of the garlic powder. My steak was smaller than 3 pounds, so I adjusted the spice rub ingredient amounts accordingly. The directions for preparing the spice rub and coating the steak were straightforward and well-written. I let my spice-rubbed steak sit in the fridge for 2 hours before bringing it to room temperature. For us, the steak needed a couple more minutes on the grill than the recipe specified, but that may be because our fire wasn’t hot enough.

This is a simple dish to make and it sure packs a lot of flavor. I used smoked paprika, which paired well with the other ingredients. I mixed the spice rub in a bowl, applied it to the flank steak, and let it sit in the fridge for about 6 hours. Because of the lateness that evening, we didn’t bother getting the grill started. The steak didn’t suffer from being cooked in a cast-iron grill pan. Just 3 1/2 minutes on each side gave us a beautifully medium-rare steak.

I had questions as to how spicy this would be. It seems unusual for a rub to have as much cayenne as it does other spices such as cumin and paprika. The spiciness was apparent but not overbearing. I served this with oven-roasted potatoes and a salad with sliced fennel and orange segments. We had a Dry Creek Sonoma County Zinfandel with this meal. Zin, usually a big, bold, fruit-forward red wine, is a very good choice for pairing with spicy food. [EDITOR'S NOTE: Our tester did, indeed, try this recipe again. Here's what she thought: Just as I suspected, this steak was great with chimichurri sauce. No need to look any further for a recipe. This one is great.]

Although I’m a fairly experienced cook and baker, the grilling in my family has always been left to others, so I approached this recipe as a novice griller. This recipe is an excellent introduction to basic grilling techniques namely, don’t move the meat around except when you have a purpose, rotate it, and let it rest after it’s done.

It also gave me very specific instructions on timing and optimum temperature. I used the full amount of cayenne and will cut it in half the next time I make this recipe—and there will definitely be a next time. The flavor was great (I used smoked paprika) and the doneness was perfect thanks to the very specific instructions on timing and optimum temperature.

This recipe, with very specific and well-written instructions, easily turns a grill novice into a grill master. The dish requires a simple preparation but results in a perfectly cooked flank steak that has the most beautiful sear marks. The spice rub is definitely worth trying, but the seasoning is really up to you. The main takeaway is knowing how to prepare a lovely grilled flank steak in only 12 minutes.

NOTES: I marinated the steak for an hour and a half, wanting to see if this could be made on a weeknight. I wouldn’t have marinated it any longer. The spice rub was definitely spicy. It was really good on the thicker parts of the meat, but the end cuts tasted almost like jerky. The 3-minute technique works really well, and the criss-cross pattern was a very nice detail. All-in-all, I felt like this was a very successful recipe, and a technique that I will definitely use again.

All the ingredients are easy to find and, for a seasoned cook, would probably be on hand. I used a smoked paprika from Penzey Spices. Rubbing the spices into the steak insures the spices adhere to the meat and will be there through the grilling process. If I were to make this again I'd use less cayenne pepper, as the pepper continues to build in your mouth. Grilling added a nice flavor to the meat.

This is a simple way to bring a lot of flavor to a piece of steak, and a great quick dish for the oncoming summer season. The spice rub has good spice. You certainly noticed the cayenne pepper in the mixture. I used Hungarian hot paprika because that's what I had and I included the garlic powder, which I recommend. I used a gas grill and had it going at about medium heat. I cooked the steak to medium rare and I'd say the cooking times are correct. Next time I’ll try this on a charcoal grill.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Way too much salt. A teaspoon of salt would have been much better. Otherwise this is a good recipe.

Pat, thanks for letting us know. We have noticed that some folks care for salt much less than others, and we do respect that. For example, 3 out of 12 of our recipe testers here told us they’d make it with less salt next time whereas everyone else loved it as-is. And so we had noted in the ingredient line for salt that you could use less to taste. But I just clarified that with a smaller amount of salt and said you could add more to taste. I hope this will be clearer and prevent others from having your same experience. I so appreciate you taking the time to let us know so that we can make the recipe more clear and more to everyone’s liking.

Margarita Flank Steak Tacos with Grilled Corn and Tomatillo Salsa

Christy Howell, Zach Howell’s adorable wife had an outdoor graduation party to celebrate Zach’s graduation from East Tennessee State University. Zach graduated with a bachelor’s degree in Criminal Justice. He is employed by Power Tool Company and is a volunteer fireman with the Carter County Fire Department. Christy is an accountant for Fleenor Security.

Although Zach and Christy have only been married for 7 months they enjoy cooking together. Zach and Christy told me they cook together at least five nights a week. When they eat out they love to try new foods and often recreate the foods they enjoy at home. Last week Zach was in Mobile, Alabama. He ate at a Cajun restaurant there and as soon as he got home he made a steaming pot of Jambalaya full of juicy shrimp for Christy and his parents to enjoy. He is very creative cook and uses only fresh fruits and vegetables. At work, they have discovered his passion for cooking and he often cooks there.

His approach to life is similar to his approach to cooking. He is also passionate about people. His genuine personality helps him make friends easily and he loves giving back to his community as a volunteer fireman. Zach and Christy have a lot to give to their friends, their family and their community. Watch for them to do great things as they pursue their dreams!

I felt honored when they served one of my recipes at their party. I think you will enjoy it as much as his family and friends did.

Margarita Flank Steak Tacos with Grilled Corn and Tomatillo Salsa

1/4 cup lime juice and zest
1/3 cup clear tequila
1 tablespoon triple sec or other orange flavored liquor
2 cloves garlic, minced
1/2 teaspoon hot sauce
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 cup canola oil
2 pound flank steak (ask the butcher- some meats labeled flank steak are really not flank steak!)
In a one gallon zip top bag, mix the lime juice through the canola oil. Remove 2 tablespoons of marinade and reserve. Score the flank steak at 1 and ½ inch intervals on both sides. Add the flank steak to the zip top bag. Press the air out and seal. Refrigerate for 2 to 12 hours, turning half way through the time. 25 minutes before you plan to cook the steak, remove steak from refrigerator.

Grill Flank Steak: Heat grill to 400 degrees F. Oil grill grate. Twenty five minutes before you plan to grill remove flank steak from refrigerator and set on the kitchen counter. Remove steak from bag and dry with paper towels (to promote browning when grilling). Throw away zip top bag and marinade. Grill over high heat (400 degrees) for 3 to 4 minutes per side with the lid down. Test for doneness with a thermometer. 130ºF. for medium rare. Remove meat from grill and let rest 5 to 10 minutes. Slice meat thinly across the grain. Drizzle reserved 2 tablespoons of marinade on top. Serve with grilled corn tomatillo salsa and soft flour taco shells.

Grilled Corn and Tomatillo Salsa– (Can be prepared up to 2 hours ahead)

1 tablespoon olive oil plus additional oil for grill grate
1 pound tomatillos, papery skins removed and washed
2 ears corn, shucked and silks removed
1 large red pepper
1 lime, juice and zest
Kosher salt and to taste
2 tablespoons finely diced red onion, soaked in water for 30 minutes then drained
2 tablespoons chopped fresh cilantro plus whole leaves for garnish.
1 pint grape tomatoes, halved
1 jalapeño pepper- seeds, stem and ribs removed, minced
1 avocado- skin and pit removed, diced

Heat gas or charcoal grill to medium high heat. Oil grill grate with olive oil. Brush tomatillos, corn and red pepper with olive oil. Place corn and tomatillos on grill grate. Grill corn and tomatillos for 6 minutes turning to get grill marks on all sides. Corn will be brown in spots. Tomatillos will be just starting to collapse. (If you overcook the tomatillos they will turn to mush). Remove from grill and cool slightly. Dice tomatillos and cut corn kernels from cob. Grill red pepper for 8 to 10 minutes to char the skin on all sides. Remove pepper to a bowl and cover with plastic wrap for 10 minutes to steam the skin from the pepper. Remove charred skin from red pepper with a pepper towel and dice. In a large bowl, place tomatillos, corn and red pepper with remaining ingredients except avocado. Stir to combine. Add avocado. Garnish with additional cilantro leaves. Serve with margarita flank steak tacos.

Watch the video: Grilled Flank Steak and Corn Salad (January 2022).