Chipotle Flank Steak with Corn Salsa
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
437 kcal
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Course
Main Course
Chipotle Flank Steak with Corn Salsa
Description
This recipe features a flank steak coated with a robust spice rub designed to impart smoky heat and complexity. The blend includes chipotle chile powder, paprika, and cayenne pepper, among other spices, which together create a flavorful crust when grilled to medium rare or medium doneness. The steak rests after cooking to allow juices to redistribute, then it's sliced thinly against the grain to maximize tenderness.
The accompanying corn salsa is made by grilling corn and poblano peppers until charred, which enhances their natural sweetness and adds a smoky note. The kernels are removed from the cobs and mixed with finely chopped red onion, jalapeño, cherry tomatoes, fresh cilantro, and lime juice, providing a bright, zesty contrast to the rich steak. This combination yields a meal with layers of spice, sweetness, and acidity.
The dish serves well as a main course and pairs with simple accompaniments like rice, tortillas, or a light salad. The notes suggest using raw corn as an alternative to grilling if preferred, preserving the fresh sweetness of the vegetable.
Ingredients
For the spice rub
- 2 tablespoons light brown sugar
- 1 tablespoon chipotle chile powder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper freshly ground
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- 1½ pounds flank steak
For the Corn Salsa
- 2 tablespoons olive oil plus more for grill
- 3 corn shucked, ears
- 1 poblano pepper
- ¼ red onion finely chopped
- 1 jalapeño finely diced
- 1 pint cherry tomato halved
- 1 cup cilantro roughly chopped, fresh
- 2 lime juiced
- kosher salt freshly ground pepper
Instructions
- Combine all the spices for the spice rub in a small bowl and stir to combine.
- Prepare a grill to medium high heat and brush with olive oil. Brush the corn with the oil. Grill the corn and poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl. Peel the charred skin on the poblano and discard. Chop the flesh of the pepper into a small dice and add to the bowl with corn kernels. Discard seeds from the poblano
- Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with all of dry rub. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.)
- Transfer to a cutting board and let rest 10 minutes.
- After 10 minutes, slice against the grain and top with the salsa.
Notes
- You can also use raw corn in the salsa to retain its fresh sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 1317mg | 55% |
| Potassium | 1276mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 2811IU | 56% |
| Vitamin C | 72mg | 80% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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