When you live in a condo (unless you’re willing to rent out one of the BBQs in the common area) it’s pretty rare that you’re going to BBQ anything. Now, I never grew up at the grill, but always loved a great flame broiled burger, steak, or well, anything really. So when it comes to summer steak and hosting, I always felt I was going to be limited. That was until I learned you can get almost a perfect match using a cast iron grill pan, a stove top and a piping hot oven. (I use a Le Creuset and a Staub cast iron grill pan because I know they can take the heat, but always make sure your cookware is made for high temperature and stove to oven use). This is one of my favourite summer time treats and hopefully it will be yours too!
2 heaping tablespoons brown sugar
1.5 tablespoon ancho chile powder
1.5 tablespoon paprika
2.5 teaspoons freshly ground black pepper
1.5 teaspoon cayenne pepper
1.5 teaspoon granulated garlic
1 heaping teaspoon mustard powder
1 teaspoon ground cumin
1 teaspoon thyme
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 cups corn
1/4 large red onion,finely chopped
2 jalapeño finely chopped (I keep the seeds)
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
freshly ground pepper
1 medium sized flank steak (about 1.5lbs- ask your butcher to get you the right size).
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, thyme and cumin in a small bowl.
Add your corn and jalapeño to a medium sized skillet on medium high heat. Cook for 5-10 minutes (closer to 10 if frozen corn). This will get everything hot and release some flavour from the pepper. Remove from heat and add in your onion, tomatoes, cilantro and juice the limes. Add in pepper and stir until well mixed. Set aside (or put in the fridge covered if you’re making your steak later)
Take your spice mix, and rub into each side of the steak (I lay it all out in a tray, and drag the steak through it, and then I packed the spices it didn’t catch and rub it into the steak by hand until it no longer falls off. Add a bit of olive oil to each side to keep everything on. Pre-heat your grill or grill pan until very hot. You only need about 4 minutes per side if you want medium rare (a bit longer if you have a thicker or bigger cut). Once cooked to your liking, remove from heat. DO NOT CUT RIGHT AWAY. Leave it for 10 minutes so the juices seal in. Once that’s done, I put it in the broiler on high for 1 minute or so. Serve by cutting against the grain and top with the salsa.