Grilled Steak with Charred Corn Salsa

Steps

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1. 1
   Place corn, red onion slices, and jalapeños on a hot grill pan or outdoor grill. Lightly brush with olive oil and char on all sides until beautifully browned, a few minutes per side. The goal is to develop charred, caramelized edges.
   ▶ ≈0:47
2. 2
   Pat the flank steak completely dry. Drizzle both sides lightly with olive oil. Season generously with salt on both sides, then sprinkle the ancho chile powder, granulated garlic, granulated onion, and black pepper mixture. Let it rest briefly so the spices adhere properly.
   ▶ ≈1:41
3. 3
   Place the seasoned steak on a very hot grill and cook about 2 to 2½ minutes per side, depending on your desired doneness. The meat should feel springy and not overcooked, as flank steak becomes dry if cooked too long.
   ▶ ≈3:10
4. 4
   Remove the charred corn, onion, and jalapeños from the grill. Cut the kernels off the corn and roughly chop the onion and peppers. Combine in a bowl with fresh cilantro, lime juice (starting with half a lime), any remaining spice mixture, black pepper, olive oil, and a pinch of salt. Mix well and taste, adjusting seasonings as needed.
   ▶ ≈3:18
5. 5
   Let the cooked steak rest briefly, then slice thinly against the grain. The grain runs lengthwise, so cut perpendicular to it to ensure tenderness. The end pieces will be more cooked than the center, which is normal.
   ▶ ≈5:18
6. 6
   Arrange the sliced steak on a plate, drizzling with any accumulated meat juices from the plate. Top with a portion of the corn salsa (serve the rest on the side), then add an extra drizzle of extra virgin olive oil, a pinch of salt, and lime wedges for serving.
   ▶ ≈5:47