As the rest of the US is gearing up for fall, it’s finally turning into summer in San Francisco. I’m excited for a quick break from our usual fog and wind, and an opportunity to use up my summer recipes on days when it actually feels… summery.
If, like me, you’re coming into a short, fleeting summer (SF, I love you but hate you), or you’re looking for a reason to hold on to official grilling season just a little longer, this Chile Lime Spice Rubbed Steak is for you.
Juicy flank steak… doused in everyone’s favorite chile lime spice mix… topped with a fresh corn and tomato salsa… and did I mention that the whole thing is ready in 30 minutes?
I suggest using a pre-made chile lime spice mix so that the steak takes all of about 3 minutes to get grill-ready. I’ve linked my favorites in the recipe notes below. Sure, you could make your own spice mix, but why bother?
Pro tip: pull the salsa together while the meat rests so that you aren’t tempted to slice too early and dry out your perfect, juicy, spice rubbed steak. After about 10 minutes of resting and salsa prep time, you’re ready for the perfect end of summer feast.
Chile Lime Steak with Corn Salsa
Chile lime spice rubbed steak, topped with corn salsa is an easy, healthy dinner that is ready in 30 minutes.
Ingredients
For the steak
- 1.5 lb flank steak
- 2 tbsp Chile Lime seasoning
- 1 lime, juiced
- 1 tbsp olive oil
For the corn salsa
- 3 husks corn on the cob, husks and silks removed
- 3 cups cherry tomatoes, halved
- 1 jalapeño, stem and seeds removed, finely chopped
- 1/2 small red onion, diced
- 1 avocado, diced
- 1-2 limes juiced start with one lime, and add the second as necessary. I used two limes as I love the extra punch
- 2 tbsp extra virgin olive oil
- flaky salt and freshly ground pepper to taste
- 1 tbsp chopped cilantro
Instructions
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Preheat a grill or broiler to medium high heat. While you prepare your ingredients, begin to grill the corn, as the corn will take longer than steak to char. Alternatively, you can use raw corn for the salsa if your corn is still in season.
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In a shallow baking dish, prepare your steak by sprinkling chili lime seasoning all over it, using about a tbsp per side. Add the lime juice and olive oil, and give it a good rub to seal in the flavors. You can let it marinate for a bit, or not, and take it straight to the heated grill.
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Grill each side for 5 minutes for a medium-rare, or adjust per desired doneness. Your corn should be done by this point. Perfect timing.
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Let the steak rest. I REPEAT! Let the steak rest.
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While the steak rests, prepare the salsa. Carefully cut the corn kernels from the husks and place in a large bowl. Add the tomatoes, jalapeño, onion, avocado, lime juice, EVOO, salt, pepper, and cilantro. Taste, and add more lime juice and olive oil if you would like a looser mixture.
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Thinly slice the steak against the grain, and top with heaping spoonfuls of corn salsa.
Recipe Notes
For this recipe, I used the Chile Lime rub from Williams Sonoma (not sponsored, just highly recommend).
Cheaper alternatives include Trader Joe’s Chile Lime seasoning or Tajin (both available on Amazon).
Or, make your own rub with spices that you probably already have!
Yummmmmmmmm!