Grilled Flank Steak and Corn Salad

Ingredients

corn

3 ears

olive oil

3 tbsp

salt

3/4 tbsp

black pepper

3/4 tsp

flank steak

Pescatarianextra-firm tofu pressedpress first, sear longer for color

1 1/2 lb1 1/2 lb

smoked paprika

3/4 tbsp

brown sugar

1 1/2 tbsp

chili powder

1 1/2 tsp

onion powder

1 1/2 tsp

ground cumin

1 1/2 tsp

chipotle powder

1 1/2 tsp

garlic powder

1 1/2 tsp

canola oil

for greasing

red Fresno chilesseeded and sliced

2

avocadopeeled, pitted, and chopped

1

red onionchopped

1

cherry tomatohalved

3/4 cup

jalapeñosliced

2

honey

3/4 tbsp

lime juice

3/8 cup

Method

1. 01Coat corn with 2 tbsp olive oil, season with salt and pepper, massage until fully coated, and set aside.
2. 02Mix paprika, salt, brown sugar, chili powder, onion powder, cumin, chipotle powder, and black pepper.
3. 03Sprinkle dry rub all over both sides of flank steak and rub in the spices.
4. 04Heat grill or grill pan, grease with canola oil, add seasoned steak, and cook until charred, about 3 minutes per side.6 min
5. 05Remove steak from grill and rest for at least 15 minutes.15 min
6. 06Add seasoned corn to grill pan and cook until charred, 3 to 5 minutes per side.5 min
7. 07Remove corn from grill and set aside to cool.
8. 08Stand corn cobs on an upside-down bowl inside a large bowl and cut off kernels.
9. 09Mix corn kernels with chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, remaining 2 tbsp olive oil, salt, and pepper.
10. 10Slice steak into 1/2 inch slices.
11. 11Top steak with corn salad and serve.