There's nothing like a summer night with a good slab of meat and a spicy corn salsa to beat!
2 pounds skirt steak, flank steak, or bavette (you can really use any steak cut for this though!)
½ tablespoon smoked paprika
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon ground cumin
1 tablespoon dark brown sugar
½ teaspoon ground coriander
4 ears of corn, shucked
½ red onion, diced
1 jalapeño or fresno chile, chopped (remove seeds for less spice)
½ cup cilantro, roughly chopped
3 scallions, thinly sliced
1-2 limes, juice only
4 tablespoons olive oil (seperated)
Salt and pepper
Combine the dry rub ingredients in a small bowl.
Use one tablespoon of olive oil to coat the steaks in the dry rub. Set aside.
Preheat the grill or grill pan to medium-high.
Use one tablespoon of oil to coat the corn and grill over medium-high heat for about 10 minutes, rotating throughout to brown all sides. Remove from heat and let cool.
To make the salsa, cut the corn off the cob and combine with red onion, jalapeño, cilantro, scallion, lime juice, two tablespoons of olive oil, & salt and pepper to taste. Set aside until ready to serve.
Grill the steak over medium-high heat flipping after 4-5 minutes. The steak should have nice grill marks on the outside and an internal temperature of 130-135 F for medium-rare before removing from the grill. Rest for 10 minutes before serving.
Slice steak and serve with corn salsa on top.