Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn
By Alli BerkeyPublished on June 26, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon ground cumin Kosher salt and pepper ¾ teaspoon chili powder ¼ cup mayonnaise ¼ cup grated Pecorino Romano cheese 2 tablespoons minced fresh cilantro 1 tablespoon lime juice, plus lime wedges for serving1 garlic clove, minced1 (1 ½- to 2-pound) flank steak, 1 inch thick, trimmed4 ears corn, husks and silk removed
Before You Begin
Morton & Bassett Chili Powder is the test kitchen’s favorite chili powder.
Instructions
- Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl. Combine mayonnaise, Pecorino, cilantro, lime juice, garlic, 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder in separate bowl.
- Pat steak dry with paper towels and sprinkle with spice mixture. Grill over hot fire until steak registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to carving board and tent with foil.
- Brush corn with half of mayonnaise mixture. Grill corn, turning often, until well browned on all sides, about 12 minutes. Transfer to platter and brush with remaining mayonnaise mixture. Cut corn in half and slice steak on bias against grain. Serve with lime wedges.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon ground cumin
Kosher salt and pepper
¾ teaspoon chili powder
¼ cup mayonnaise
¼ cup grated Pecorino Romano cheese
2 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
1 garlic clove, minced
1 (1 ½- to 2-pound) flank steak, 1 inch thick, trimmed
4 ears corn, husks and silk removed
Ingredients
1 tablespoon ground cumin
Kosher salt and pepper
¾ teaspoon chili powder
¼ cup mayonnaise
¼ cup grated Pecorino Romano cheese
2 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
1 garlic clove, minced
1 (1 ½- to 2-pound) flank steak, 1 inch thick, trimmed
4 ears corn, husks and silk removed
Ingredients
1 tablespoon ground cumin
Kosher salt and pepper
¾ teaspoon chili powder
¼ cup mayonnaise
¼ cup grated Pecorino Romano cheese
2 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
1 garlic clove, minced
1 (1 ½- to 2-pound) flank steak, 1 inch thick, trimmed
4 ears corn, husks and silk removed
Why This Recipe Works
Mayonnaise does double duty here, first as a flavorful fat for grilling the corn and then as the base of our sauce.
Before You Begin
Morton & Bassett Chili Powder is the test kitchen’s favorite chili powder.
Instructions
- Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl. Combine mayonnaise, Pecorino, cilantro, lime juice, garlic, 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder in separate bowl.
- Pat steak dry with paper towels and sprinkle with spice mixture. Grill over hot fire until steak registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to carving board and tent with foil.
- Brush corn with half of mayonnaise mixture. Grill corn, turning often, until well browned on all sides, about 12 minutes. Transfer to platter and brush with remaining mayonnaise mixture. Cut corn in half and slice steak on bias against grain. Serve with lime wedges.
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