Cooking Instructions
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Step 1
Pre-heat grill to med-high.
Step 2
In a small bowl, mix
Kosher Salt (9 g)
,
Ground Cumin (3 g)
,
Smoked Paprika (3 g)
. Coat both sides of
Flank Steak (905 g)
with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.
Step 3
Shuck and clean the
Corn Cobs (3 ears)
, wiping off stray threads with a kitchen towel. Cut kernels off with a large sharp knife and place into a large bowl.
Step 4
Thinly slice
Radishes (1 bunch)
and place into the bowl. Very thinly slice the
Red Onion (1/4)
and place in the bowl. Add
Italian Flat-Leaf Parsley (10 g)
Step 5
Add the juice from the
Limes (2)
,
Olive Oil (30 mL)
,
Salt (3 g)
,
Freshly Ground Black Pepper (as needed)
, and
Ground Coriander (as needed)
and toss well. Set aside or refrigerate for up to 3 hours.
Step 6
Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.
Step 7
Serve with Corn Radish Salad.
