Chile Flank Steak with Grilled-Corn Pico de Gallo

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from fit2mecoach.com

6 tablespoons lime juice

2 tablespoons honey

1 tablespoon packed brown sugar

2 teaspoons chili powder

1 teaspoon ground cumin

1 1/2 pounds beef flank steak

1/2 teaspoon salt

2 ears fresh sweet corn, husked and silks removed

1/4 teaspoon ground black pepper

2 teaspoons olive oil

1 cup grape tomatoes, halved

1 cup diced cucumber

1/2 cup thinly sliced red onion

1/2 cup snipped fresh cilantro

2-3 teaspoons bottled green hot pepper sauce

1/4 teaspoon salt

1 avocado, peeled, seeded, and diced

In a small bowl whisk 3 tablespoons lime juice, honey, brown sugar, chili powder, and cumin; set aside. With a sharp knife, score steak on both sides in a diamond pattern. Place steak in a dish; season both sides with salt and pepper. Brush half the sauce on both sides of the steak.

Grill the steak on the rack of a covered grill directly over medium heat for 17 to 21 minutes (160 degrees Fahrenheit) for desired doneness; turn and brush with remaining sauce once. Brush corn with olive oil and place on grill rack next to steak. Grill for 15 to 20 minutes or until corn is tender and charred, turn occasionally to brown evenly. Remove steak and corn, cool.

Pico de gallo: in a medium bowl combine tomatoes, cucumber, onion, cilantro, hot pepper sauce, 3 tablespoons lime juice, and 1/4 teaspoon salt. Cut corn kernels from cobs. Add to tomato mixture along with avocado. Stir gently to combine.

To serve, thinly slice steak against the grain. Top with the pico de gallo.