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Spiced flank steak with sweet corn and cherry tomato salsa


For the meat and dry rub

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 2 tsp crushed black pepper corns
  • 1/2 tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp English mustard
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil (Fillipo Berio)
  • 600g Flank or flap steak
  • Warm pitta bread for serving

For the salsa

  • 2 or 3 cooked corn cobs
  • ½ small onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 handful cherry tomatoes, halved
  • 1 tbsp chopped coriander leaves
  • Good pinch salt
  • 2-3 tbsp extra virgin olive oil (Fillipo Berrio)
  • Juice of 2 limes


Start this recipe by mixing all the ingredients together except the oil to create a dry rub. Rub a little oil onto the meat, then rub the spice mix into the raw steak on both sides and allow to infuse for at least 30 minutes. Meanwhile, heat a little oil in a pan and brown the sweet corn cobs on all sides till golden. Next, prepare the salsa by mixing all of the ingredients together in a bowl. Using a sharp knife, cut the sweet corn kernels off the cobs and add to the salsa. Chill the salsa in the fridge while you heat the remaining oil in a griddle pan and cook the steak on both sides for 4-5 minutes or to your liking. Once cooked, allow the meat to rest for a few minutes before slicing up. Lay onto a long serving plate and spoon over the salsa. Serve with warm toasted pitta bread.

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