Grilled Flank Steak And Corn Salad

This grilled flank steak and corn salad is a hearty and satisfying meal with tender, smoky steak, sweet corn, juicy cherry tomatoes, and spicy fresno chiles.

Instructions

1. 1

   In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.

2. 2

   In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.

3. 3

   Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.

4. 4

   On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.

5. 5

   Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.

6. 6

   Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.

7. 7

   Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.

8. 8

   Cut the meat into ½ inch (1 cm) slices.

9. 9

   Top with the corn salad and serve.

10. 10

    Enjoy!

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