Chili Rubbed Flank Steak With Corn Tomato And Avocado Salad Recipes

CHILI RUBBED FLANK STEAK WITH CORN, TOMATO AND AVOCADO SALAD

Steps:

• In a small bowl combine the brown sugar, chili powder, paprika, garlic powder, cumin, salt, coriander and cayenne. Rub the olive oil on both sides of the steak, then rub the spice mixture over the steak and set aside.
• Preheat the grill to medium high. Grill the corn, turning as needed, until the kernels are lightly browned on all sides, about 6 minutes. Cool the corn, then slice the kernels off the cobs and place in a medium bowl.
• Grill the steak for about 4 minutes on each side, until nicely marked with grill marks, and cooked to your liking. Transfer to a cutting board and let sit for 5 to 10 minutes for the steak to reabsorb its juices. Thinly slice the meat across the grain.
• While the steak sits, add the tomatoes and scallions to the bowl with the corn. Drizzle over the olive oil, lime juice, and season with salt and pepper. Pour over the salad, and toss. Just before serving add the avocado and cilantro and toss again.
• Serve the sliced steak with the salad.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• 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.
• 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.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• 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.
• 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.
• 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.
• 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.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!

CHILI-RUBBED STEAK & BREAD SALAD

Steps:

• Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.