Fall has arrived, bringing cooler evenings, comfortable afternoons, and plenty of reasons to keep cooking outdoors. Whether you're planning a relaxed weekend dinner or gathering friends around the patio, Spice-Rubbed Flank Steak with Corn-Chile Relish offers a flavorful way to enjoy the season. Autumn grilling combines the familiar comfort of a backyard cookout with the fresh ingredients and satisfying meals that make this time of year special. Best of all, there's no need to put away your barbecue just because summer has ended.
Flank steak is an excellent choice for outdoor cooking, especially when you want something hearty without spending hours preparing dinner. A generous coating of spices gives the beef a savory crust as it cooks over high heat, while the grill adds a light smokiness and appealing char. Slicing the meat thinly against the grain keeps each serving tender and easy to enjoy. Meanwhile, the corn-chile relish adds a colorful contrast, combining natural sweetness, mild heat, and fresh flavor to balance the steak's richness.
This recipe also makes good use of the seasonal transition. Fresh corn brings a final taste of summer to the table, while warm spices and grilled beef suit the cooler days ahead. The combination feels right at home alongside roasted potatoes, seasonal vegetables, or a simple green salad. Serve everything family-style for a casual gathering, or prepare individual plates for a quieter evening outside.
As autumn settles in, outdoor meals offer a new way to enjoy the backyard. Comfortable temperatures make standing around the grill more inviting, and earlier sunsets give you a reason to gather around a fire pit after dinner. With straightforward preparation and a satisfying mix of flavors, this flank steak recipe fits naturally into both weeknight cooking and leisurely fall weekends.
At Alfresco Backyard Living, we believe great outdoor experiences should continue year-round. Explore our extensive selection of premium grills, outdoor kitchens, fire pits, and backyard essentials at www.alfrescobackyard.com, or visit our spacious showroom in St. James, New York. Our knowledgeable team is ready to provide personalized guidance and help you find the right products to make every season more enjoyable outdoors.
Serves 4
Spice-Rubbed Flank Steak with Corn-Chile Relish Ingredients
- 3 ears fresh corn
- 1 large poblano chile
- 3 large scallions
- 2 tsp. light brown sugar
- 2 tsp. ancho chile powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 2 3/4 tsp. kosher salt, divided
- 1 (1 1/2-lb.) flank steak (3/4 inch thick), excess fat trimmed
- 3 Tbsp. olive oil, divided
- 3 Tbsp. fresh lime juice (from 2 limes)
- 1 Tbsp. seeded and finely chopped jalapeño chile (from 1 small chile)
- 1/2 tsp. black pepper
Spice-Rubbed Flank Steak with Corn-Chile Relish Directions
- Preheat grill to high (450°F to 500°F). Place corn, poblano chile, and scallions on oiled grates. Grill, uncovered, turning occasionally, until corn kernels and scallions are tender and charred in spots and chile is charred all over, about 3 minutes for scallions and about 15 minutes for chile and corn. Transfer grilled chile to a small bowl, and cover tightly with plastic wrap. Let stand 15 minutes.
- While chile cools, stir together brown sugar, chile powder, cumin, coriander, and 2 teaspoons of the salt in a small bowl. Rub mixture evenly over steak, pressing to adhere. Drizzle 2 tablespoons of the oil evenly over steak. Place on oiled grates; grill, uncovered, until charred and a thermometer inserted into the thickest portion registers 130°F to 135°F (medium-rare), about 5 minutes per side, or to desired degree of doneness.
- Remove the steak from the grill and let it rest for 10 minutes. Meanwhile, cut the grilled corn kernels from the cobs and transfer them to a medium bowl. Chop the grilled scallions and add them to the corn. Remove and discard the skin, stem, and seeds from the grilled poblano chile. Chop the chile and add it to the corn mixture. Add lime juice, jalapeño, black pepper, and the remaining 3/4 teaspoon salt and 1 tablespoon oil; stir to combine.
- Cut steak against the grain into 1/2-inch-thick slices, and arrange on a platter. Spoon 1 cup Corn-Chile Relish over steak. Serve with remaining relish.
Taken from southernliving.com