Grilled Flank Steak with Corn Radish Salad Recipe

Ingredients

Flank Steak

• 1.5 lbs flank steak
• 1.5 teaspoon kosher salt
• 1.5 teaspoon smoked paprika
• 1.5 teaspoon cumin

Corn Radish Salad

• 3 ears corn on the cob, shucked
• 10 radishes, very thinly sliced
• 0.25 cup red onion, very thinly sliced
• 0.25 cup chopped Italian parsley
• 0.5 teaspoon salt
• 0.25 teaspoon cracked pepper
• 1 teaspoon ground coriander
• 0.125 cup olive oil
• 0.25 cup fresh lime juice (about 2 limes)

Instructions

Prepare the Steak

1. Preheat grill to medium-high heat.
2. In a small bowl, mix salt, cumin, and smoked paprika. Coat both sides of flank steak with the spice rub and let sit at room temperature while you make the salad, or up to 30 minutes.

Make the Corn Radish Salad

1. Shuck and clean corn, wiping off stray threads with a kitchen towel. Grill it lightly—just for a few minutes on each side.
2. Cut kernels off with a large sharp knife and place into a large bowl.
3. Thinly slice radishes and place into the bowl. Very thinly slice onions and place in the bowl. Add chopped parsley.
4. Add the lime juice, olive oil, salt, pepper, and coriander and toss well. Set aside or refrigerate for up to 3 hours.

Grill and Serve

1. Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side.
2. Let stand 10 minutes before slicing.
3. Serve with Corn Radish Salad.

Notes

• You can substitute skirt steak for flank steak if preferred.
• The salad can be made up to 3 hours ahead and refrigerated.
• For best results, let the steak come to room temperature before grilling.