We’re holding on to Summer like theres’s no tomorrow, soaking up the last of the late afternoon rays. I’m convinced, there’s still plenty of time left for BBQs, so with corn and tomatoes still in season, I’ve whipped them into a salsa (which can be made the day before minus the avos) and matched it with this sweet and spicy dry rub which packs truckloads of flavour into grilled flank steak. Enjoy x
2 tablespoons brown sugar
2 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
½ teaspoon ground coriander
½ teaspoon ground cumin
Steak & Salsa
2 tablespoons olive oil, plus more for BBQ
3 cobs of corn, shucked
¼ red onion, finely chopped
1 red chilly, seeds removed, finely chopped
2 punnets cherry tomatoes, halved
1 cup fresh coriander, coarsely chopped
2 ripe avocados peeled and diced
⅓ cup fresh lime juice
800 grams flank steak
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak And Salsa
Prepare a BBQ for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, chilly, tomatoes, coriander, avocados and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
Meanwhile, liberally coat steak with all of dry rub and drizzle with 2 Tbsp. oil to help rub stick. Grill steak, turning occasionally and moving to a cooler spot on BBQ as needed to control flare-ups, until nicely browned about 4 minutes per side for medium-rare. Transfer to a board and let rest 10 minutes, brefore thinly slicing. Serve topped with salsa.