Grilled Flank Steak with Poblano and Corn Salsa
Serving Size:
4-6
 
Ingredients
  • 2 lbs. flank steak
  • ¼  cup olive oil, divided
  • 1 ½ Tbsp Dale’s Steakhouse Signature Blend seasoning
  • 1 ½ Tbsp. Dale’s Smokehouse BBQ Rub
  • 2 small poblano peppers, halved and seeded
  • 1 ½ lbs. corn on the cobb, shucked and cleaned, about 4 small ears corn
  • 1 (8 oz.) red onion, cut crosswise into ¼” slabs
  • 1 (7 oz.) red bell pepper, chopped, about 1 cup
  • 1 medium avocado, peeled, pitted and chopped
  • 3 Tbsp. fresh lime juice, plus 6 lime wedges for serving, from 4-5 juicy limes
  • ⅓ cup chopped cilantro leaves and tender stems, divided
  • 8,  6-inch flour tortillas

 

Directions
  1. Place flank steak on a rimmed baking sheet and pat dry. Drizzle with 1 tablespoon olive oil.
  2. In a small bowl, combine the Steakhouse seasoning and Smokehouse BBQ rub; stir to combine. Sprinkle 1 ½ tablespoons of the seasoning mixture evenly on both sides of the oiled flank steak. Cover and refrigerate 1-2 hours or overnight, if possible. 
  3. Place poblanos, corn, and red onion slices on a rimmed baking sheet.  Drizzle vegetables evenly with 1 tablespoon oil and sprinkle with 1 tablespoon of the seasoning mixture. Set aside until ready to grill. 
  4. Preheat a grill to 450°F-500°F. Lightly oil the grates before adding the flank steak to one side of the grill, and arranging the vegetables on the other side of the grill. Grill, uncovered for 10-12 minutes, turning flank steak and vegetables occasionally until the meat reaches 125°F in the thickest portion, using a meat thermometer, and the vegetables have softened slightly and have a nice char on the outside. 
  5. Remove everything from the grill and allow the meat to rest on a cutting board for 5-6 minutes.  Before turning off the grill, add the tortillas to the grill in a single layer and allow to brown slightly, about 1-2 minutes. Remove tortillas from the grill and keep warm. 
  6. When vegetables are cool enough to handle, roughly chop the poblanos and onions, adding them to a medium bowl with the prepared red bell pepper, avocados, lime juice, ¼ cup of the chopped cilantro, and the remaining seasoning mixture. 
  7. Shave the corn kernels from the cobbs, and add the corn to the bowl with the poblano mixture. Stir the salsa ingredients, taste and adjust seasonings as needed. 
  8. Slice the flank steak against the grain of the beef into ¼” slices. Serve the steak with the grilled tortillas, topped with poblano salsa, a pinch of fresh cilantro and a lime wedge. Enjoy!