It’s been a bit of an odd summer. We rang in Memorial Day with a non-traditional trip to Alaska where the weather was more like March than May. Then came the excitement of meeting the newest member of our family when my brother and sister-in-law welcomed their first baby, an adorable boy named James. He’s precious and already dearly loved by his aunties and uncle Mike.
In the meantime, I actually have been cooking a ton and making deep dives into the amazing produce that summer brings; I’ve just been incredibly neglectful of this space! I’ve become a bit obsessed with certain ingredients lately and I’m afraid to even begin sharing all the rhubarb related baked goods and tomato-laden salads that have come out of my kitchen in the last few weeks.
As a slow start I’ll share this one – spicy pan-seared flank steak thinly sliced and served with a bracingly fresh cilantro, lime, and jalapeno spiked salsa. It rocks that strange place where a cool temperature meets a heated flavor profile and it’s dead easy to throw together last minute and have dinner on the table in 30.
Spice Rubbed Flank Steak with Fresh Tomato Corn Salsa (serves 4)
2 tablespoons olive oil
2 ears of corn, shucked
2 tablespoons finely chopped red onion
2-3 teaspoons (1 small) finely minced jalapeño, seeds and ribs removed
1 1/2 pints cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Ground black pepper
Dry Rub & Steak:
1 tablespoon light brown sugar
1 1/2 teaspoons ancho chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon English mustard powder
1/2 teaspoon cayenne pepper
1 1/2 pounds flank steak
Shuck the ears of corn and cut kernels from cobs. Heat 1-2 teaspoons of olive oil in a medium sauté pan over medium-high heat and sauté the corn for 4-5 minutes or until lightly caramelized. Place in a medium bowl and allow to cool. Add the onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside to allow the flavors to develop. Note: Salsa can be made 1 day ahead if covered and chilled.
Prepare the dry rub. Combine brown sugar and spices in a small bowl. Just before searing, coat both sides of the steak with all of dry rub mixture pressing lightly to help the rub adhere.
Heat a small drizzle of olive oil in large sauté pan over medium-high heat until the oil coats the pan and just starts to smoke. Sear the steak 3-4 minutes on each side. Don’t fuss with the steak while it’s cooking, set a timer if need be to resist the temptation to move it around in the pan.
When an instant read thermometer reads 130 degrees in the thickest part, remove to a cutting board and allow the meat to rest for 10 minutes. Slice against the grain and serve with the salsa.
Rewritten and adapted from Dry Rubbed Flank Steak with Grilled Corn Salsa by Brian Luscher of Luscher's Red Hots, Dallas, TX via Bon Appetit Magazine.
Small Kitchen Friendly?
Absolutely. I used a 10” stainless steel sauté pan, medium cutting board, large mixing bowl, small mixing bowl, chef’s knife, spatula, tongs, and measuring spoons.