Being in the grilling mood this weekend, my husband and I adapted a recipe from the local newspaper. Very good, but next time I would add jalapeno and cilantro to the salsa just to kick up the flavors a bit.
Grilled Flat Iron Steak With Avocado, Charred Corn and Red Onion Salsa
- 1 large or two small ears corn, shucked
- 3 tablespoons olive oil
- 1 flat iron steak, about 1 1/2 pounds
- Kosher salt and ground black pepper, to taste
- 1/2 cup small diced red onion (about 1/2 small onion)
- 1 small avocado, peeled, pitted and cut into 1/2-inch dice (about 3/4 cup)
- 1-2 tablespoons lime juice
Instructions: Preheat a grill to high heat.
Rub corn with 1 tablespoon of the olive oil. Rub the steak on both sides with the remaining 2 tablespoons of oil. Season both with salt and pepper and place them on the grill.
Cook the corn for 3-5 minutes, turning occasionally, until slightly charred. Remove from the grill and cool slightly.
Cook the steak for about 10-12 minutes for medium rare, turning once halfway through cooking. Remove from the grill, tent with foil, and let rest for 10 minutes.
While the steak rests, finish the salsa. Cut the corn kernels off the cobs and toss with the red onion and avocado. Add lime juice to taste, and season with salt and pepper.
Cut the steak into thin slices against the grain, and serve topped with the salsa.