THC Flank Steak with Grilled Corn Salsa
(Serves 4)

Dry Rub

  • 2 tablespoons light brown sugar
  • 1 tablespoon ancho chile powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon English mustard powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin

Steak and Salsa

  • 2 tablespoons Farm & Florist THC olive oil, plus more for grill
  • 3 ears of corn, shucked
  • ¼ red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, coarsely chopped
  • ⅓ cup fresh lime juice
  • Kosher salt, freshly ground pepper
  • 1½ pounds flank steak

Tips and Techniques

  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Prepare a grill for medium-high heat; oil grate.

Cooking

  • 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, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. F&F Olive oil to help rub adhere.
  • Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Tasting:

  • Steak should be juicy and medium rare, with fresh charred sweet corn salsa.