Chipotle Steak with Pickled Corn
Chipotle Steak with Pickled Corn
- 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
- 1½ 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.
