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Grilled Flank Steak with Corn Relish
Sweet corn, still warm from the grill, meets smoky poblano peppers in a bright relish that cuts right through the richness of this spiced flank steak. You'll rub the beef with a quick blend of brown sugar, ancho chile, and cumin before searing it to a juicy medium-rare. The charred vegetable topping brings a fresh, citrusy finish that makes the whole dish pop. It's a fantastic centerpiece for your next backyard cookout.
Equipment
- Grill
Ingredients
- 3 ears fresh corn
- 1 large poblano chile
- 3 large scallions
- 2 tsp. light brown sugar
- 2 tsp. ancho chile powder
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- 2 ¾ tsp. kosher salt, divided
- 1 (1 ½-lb.) flank steak (¾ inch thick), excess fat trimmed
- 3 Tbsp. olive oil, divided
- 3 Tbsp. fresh lime juice (from 2 limes)
- 1 Tbsp. seeded and finely chopped jalapeño chile (from 1 small chile)
- ½ tsp. black pepper
Instructions
- 1Heat your grill to high, between 450°F and 500°F. Arrange the fresh corn, poblano chile, and scallions directly on the oiled grates.
- 2Grill the vegetables uncovered, turning them occasionally. Pull the scallions after about 3 minutes once they're tender and charred. Let the corn and poblano chile go for about 15 minutes until completely charred.
- 3Transfer the charred poblano chile to a small bowl and cover it tightly with plastic wrap. Let it steam for 15 minutes. This traps the heat and makes the tough skin easy to peel off.
- 4Mix the light brown sugar, ancho chile powder, ground cumin, ground coriander, and 2 teaspoons of kosher salt in a small bowl. Press this spice blend evenly all over the flank steak, then drizzle with 2 tablespoons of olive oil.
- 5Place the steak on the oiled grill grates. Cook uncovered for about 5 minutes per side until the outside is charred and the thickest part reaches 130°F to 135°F for medium-rare.
- 6Take the steak off the heat and let it rest for 10 minutes. Resting allows the juices to redistribute so they don't spill out when you slice the meat.
- 7While the steak rests, slice the charred corn kernels off the cobs into a medium bowl. Chop the grilled scallions and add them to the corn.
- 8Peel the skin off the steamed poblano chile, discarding the stem and seeds. Chop the pepper and stir it into the corn mixture along with the fresh lime juice, chopped jalapeño, black pepper, the remaining 3/4 teaspoon of kosher salt, and 1 tablespoon of olive oil.
- 9Slice the rested flank steak against the grain into 1/2-inch pieces and lay them on a platter. Top the meat with 1 cup of the corn and chile relish, serving the rest on the side.
Notes
- Make ahead: You can mix the spice rub and prep the relish up to a day in advance. Keep the relish in an airtight container in the fridge.
- Slicing tip: Always cut flank steak against the grain (perpendicular to the muscle fibers) to ensure the meat is tender and easy to chew.
- Storage: Keep leftover steak and relish in separate airtight containers in the fridge for up to 3 days. The relish is also great on tacos or grilled chicken.