Chili Rubbed Flank Steak With Corn Tomato And Avocado Salad Food

CHILI RUBBED STEAK WITH CORN TOMATO SALSA

Steps:

• Put evoo, honey, lime juice and zest, minced garlic and salt and pepper in a large ziplock. Seal and shake to combine.
• Add steak to the bag, seal and shake to coat meat. Let it marinate on counter while you prepare the rub and salsa.
• Measure all ingredients into a small bowl and stir to combine.
• If using fresh corn, cut corn off cob.
• Heat a skillet on medium heat and spread corn kernels evenly around the pan. Heat until corn begins to brown on one side, stir and continue heating until roasted on all sides. *Alternatively you can grill the corn to roast it and then cut it off the kernel.
• Remove from heat and allow to cool. **Roasting the corn is optional but brings out the flavor.
• Chop all ingredients and toss together.
• Drain steak; discard juices. Rub both sides liberally and evenly with dry rub mix.
• Grill over high heat for 4-5 minutes per side for medium rare. Pull off heat and tent with foil for 10 minutes.
• Slice against the grain and serve covered with salsa. Serve extra salsa in a bowl.

STEAK SALAD WITH CORN & TOMATOES

Steps:

• Mix 2 Tbsp. dressing, lemon juice and 1 Tbsp. cilantro; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 min. to marinate, turning steak after 15 min.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 min. or until medium doneness (160ºF), turning after 5 min. Remove from grill. Let stand 5 min. Cut across the grain into thin slices.
• Cover platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

GRILLED FLANK STEAK WITH TOMATO AVOCADO AND CUCUMBER

Steps:

• To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
• Prepare grill.
• Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
• To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.

CHILI RUBBED FLANK STEAK

Steps:

• Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
• Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
• Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
• Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!