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Chipotle Steak with Pickled Corn

A white plate topped with meat and corn.

Chipotle Steak with Pickled Corn

Servings 4 Servings


  • Chipotle Steak:
  • 2 tablespoons olive oil
  • 2 tablespoons light brown sugar
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • pounds flank steak
  • Pickled Corn:
  • 1 seeded thinly sliced jalapeño
  • ¼ thinly sliced medium red onion
  • 2 cups corn kernels, from about 2 ears
  • ¼ cup fresh cilantro leaves with tender stems
  • ¼ cup fresh lime juice
  • ¼ teaspoon cracked black pepper
  • ½ cup rice vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • ¾ cup water


  • Chipotle Steak:
  • In a small bowl, combine olive oil, brown sugar, chile powder, salt, black pepper, garlic powder, coriander, and cumin; stir to combine.
  • Spread marinade mixture all over steak, and rub well. Allow steak to rest at room temperature, at least 30 minutes before cooking.
  • Prepare a grill or grill pan for medium-high heat. Grill steak (4 minutes per side for medium-rare, 5 minutes per side for medium.). Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain. Serve steak with pickled corn. Enjoy!
  • Pickled Corn:
  • In a large glass bowl or jar, combine jalapeno, red onion, corn, cilantro, lime juice, and black pepper.
  • Bring vinegar, salt, sugar, and water to a boil; pour over corn. Cover bowl or jar. Let cool.

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