I used to be scared of spicy food. The thought of having a mouth on fire with no way to cool down other than grinning and bearing the pain until everything wore off used to frighten me. I can’t put my finger on when exactly I decided to live dangerously and embrace heat, but now I don’t mind a chili pepper or two.
As a mom I do my best to introduce my toddler to new foods. It didn’t take long to figure out that my little guy likes things spicy. When he took a few bites of this dry-rubbed flank steak with grilled corn salsa, his eyes started to water and he kept touching his tongue, but I knew he loved it because he asked for more.
Dry-Rubbed Flank Steak
Adapted from Bon Appetit September 2015
For dry rub
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
For steak and salsa
2 tablespoons olive oil plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, roughly chopped
1/3 cup fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 pound flank steak
For the dry rub, combine the sugar and spices in a small bowl.
Preheat a gas or charcoal grill to medium-high heat and oil the grates. Grill the corn, turning occasionally, until lightly charred, about 8-10 minutes. Let the corn cool before cutting the kernels from the cobs and transferring to a medium bowl. Stir in the onions, tomatoes, cilantro, lime juice, salt and pepper.
Coat the entire steak in the dry rub drizzling with olive oil to help it stick. Grill the steak 4 minutes per side for medium rare. Let rest for 10 minutes before cutting into thin slices against the grain. Top with salsa before serving.