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Grilled Flank Steak with Corn Relish
This spiced flank steak is grilled to a juicy medium-rare and served with a charred corn and poblano relish. The smoky, sweet, and spicy rub pairs perfectly with the bright, citrusy vegetable topping. It makes an excellent centerpiece for summer cookouts or casual weekend dinners. The tender beef and crunchy, charred corn create a satisfying contrast in every bite.
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.
- 2Cook the vegetables uncovered, turning them occasionally. The scallions will take about 3 minutes to become tender and charred. The corn and poblano chile need about 15 minutes to char completely.
- 3Move the charred poblano chile to a small bowl and cover it tightly with plastic wrap. Leave it to steam for 15 minutes.
- 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.
- 5Pour 2 tablespoons of olive oil evenly over the seasoned meat.
- 6Set 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.
- 7Take the steak off the heat and let it rest for 10 minutes. Slice the charred corn kernels off the cobs into a medium bowl, then chop the grilled scallions and mix them in.
- 8Peel the skin off the steamed poblano chile, then discard the stem and seeds. Chop the pepper and stir it into the corn and scallions.
- 9Pour in the fresh lime juice, chopped jalapeño, black pepper, the remaining 3/4 teaspoon of kosher salt, and 1 tablespoon of olive oil. Stir everything well to finish the relish.
- 10Slice the rested flank steak against the grain into 1/2-inch pieces and lay them on a serving platter. Top the meat with 1 cup of the corn and chile relish, serving the rest on the side.