With summer just around the corner, we are looking for ways to add healthier alternatives to all of our meals. That means we can make room to enjoy that extra glass of wine and be sure we are getting our serving of vegetables in every day. Fire up the grill and get to husking because this dry-rubbed flank steak with grilled corn salsa and cauliflower mash are the missing pieces to your perfect summer!
The spices in the rub pair perfectly with our San Simeon 2013 Cabernet Sauvignon. The aromas of dark raspberry and black cherry, with ripe flavors of spicy plum and currant allow for a lengthy finish and add body to the flavorful meal.
Click HERE to purchase, and see below for this delicious recipe!
Recipe adapted from Epicurious.
SERVINGS: 4
PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES
INGREDIENTS:
1. Dry Rub:
• 2 tablespoons light brown sugar
• 1 tablespoon ancho chili powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
2. Steak and Salsa:
• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• 1/3 cup fresh lime juice
• Kosher salt
• Freshly ground pepper
• 1 ½ pound flank steak
3. Cauliflower Mash:
• One large head cauliflower
• Water, enough to cover head of cauliflower in pot
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dry dill
INSTRUCTIONS:
1. Dry Rub:
• Combine brown sugar, chili powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
2. Steak and Salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F (about 4 minutes per side for medium-rare.) Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill, just to recrisp exterior (about 1 minute per side.) Transfer back to cutting board and slice against the grain. Top with salsa and serve.
*Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.
3. Cauliflower Mash:
• Cut stem from head of cauliflower. Add cauliflower head to pot and add just enough water to cover. Bring to a boil, then reduce heat to medium-high.
• Cook until tender, about 10 minutes, and drain.
• Place cauliflower back in pot, and blend with immersion blender to desired consistency. Add butter and spices. Stir before serving.
Enjoy this recipe along our San Simeon 2013 Cabernet Sauvignon, and your summer is destined to be one to remember!