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Chili Rubbed Flank Steak with Roasted Corn Salsa
Chili Rubbed Flank Steak with Roasted Corn Salsa is the perfect, easy summer time meal. No oven required.
Course
Main Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
319
kcal
Author
Leigh Anne Wilkes
Ingredients
1.5
lbs
flank steak
Dry Rub
2
Tbsp
dark brown sugar
1
Tbsp
chipotle chile powder
1
Tbsp
smoked paprika
2
tsp
sea salt
1
tsp
freshly ground black pepper
1
tsp
cayenne pepper
1
tsp
garlic powder
1
tsp
dry mustard
1
tsp
cumin
2
Tbsp
olive oil
Roasted Corn Salsa
2
Tbsp
olive oil
3
ears corn
shucked
1/2
cup
red onion
finely chopped
2
cups
cherry tomatoes
halved
1/2
cup
fresh cilantro
chopped
1/4
cup
lime juice
salt and pepper to taste
Instructions
Mix together rub ingredients except for oil.
Coat meat with rub on both sides. Pat into meat.
Drizzle with 2 Tbsp to help rub stick.
Grill meat to esired doneness.
Let rest 10 minutes and slice across the grain
Salsas
Can be made a day ahead of time
Coat corn with oil and grill until char marks appear on corn.
Cut corn off of cob.
Mix together all ingredients and salt and pepper to taste.
Nutrition
Calories:
319
kcal
|
Carbohydrates:
18
g
|
Protein:
27
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
852
mg
|
Potassium:
712
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
1142
IU
|
Vitamin C:
19
mg
|
Calcium:
48
mg
|
Iron:
3
mg