Spice-Rubbed Flank Steak With Corn-Chile Relish

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Lean, juicy flank steak is a wonderful choice for summer grilling.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

Southern Living's editorial guidelines
Published on June 2, 2023
Southern Living Spice-Rubbed Flank Steak With Corn-Chile Relish on a platter to serve
Photo:

James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Active Time:
40 mins
Total Time:
40 mins
Servings:
4

Put this recipe on your summer dinner rotation, and expect for it to stay for a while. A warm blend of chili powder, cumin, and coriander tempered with a bit of brown sugar yield mildly spicy steak that’s perfect on its own and just right for making tacos. Since summer corn is at its sweetest, this relish is a great complement, flavored with tangy lime juice and just the right amount of spicy jalapeño.

Ingredients

  • 3 ears fresh corn

  • 1 large poblano chile

  • 3 large scallions

  • 2 tsp. light brown sugar

  • 2 tsp. ancho chile powder

  • 1/2 tsp. ground cumin

  • 1/4 tsp. ground coriander

  • 2 3/4 tsp. kosher salt, divided

  • 1 (1 1/2-lb.) flank steak (3/4 inch thick), excess fat trimmed

  • 3 Tbsp. olive oil, divided

  • 3 Tbsp. fresh lime juice (from 2 limes)

  • 1 Tbsp. seeded and finely chopped jalapeño chile (from 1 small chile)

  • 1/2 tsp. black pepper

Directions

  1. Preheat grill to high (450°F to 500°F). Place corn, poblano chile, and scallions on oiled grates. Grill, uncovered, turning occasionally, until corn kernels and scallions are tender and charred in spots and chile is charred all over, about 3 minutes for scallions and about 15 minutes for chile and corn. Transfer grilled chile to a small bowl, and cover tightly with plastic wrap. Let stand 15 minutes.

  2. While chile cools, stir together brown sugar, chile powder, cumin, coriander, and 2 teaspoons of the salt in a small bowl. Rub mixture evenly over steak, pressing to adhere. Drizzle 2 tablespoons of the oil evenly over steak. Place on oiled grates; grill, uncovered, until charred and a thermometer inserted into thickest portion registers 130°F to 135°F (medium-rare), about 5 minutes per side, or to desired degree of doneness.

  3. Remove steak from grill, and let rest 10 minutes. Meanwhile, cut grilled corn kernels from cobs and transfer to a medium bowl. Chop grilled scallions, and add to corn. Remove and discard skin, stem, and seeds from grilled poblano chile. Chop chile, and add to corn mixture. Add lime juice, jalapeño, black pepper, and remaining 3/4 teaspoon salt and 1 tablespoon oil; stir to combine.

  4. Cut steak against the grain into 1/2-inch-thick slices, and arrange on a platter. Spoon 1 cup Corn-Chile Relish over steak. Serve with remaining relish.

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