Spice-Rubbed Flank Steak with Mexican Corn Salad and Grilled Zucchini

Spice-rubbed flank steak with Mexican corn salad and grilled zucchini

*Spice-rubbed grilled flank steak Mexican corn salad Grilled zucchini Lemon sparkling water
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Makes 4 servings

1-1/2 lbs flank steak
2 cloves garlic
2 tsp chili powder
2 tsp paprika
1 tsp cumin
1/4 tsp cayenne
1 tbsp chopped fresh oregano
2 tbsp olive oil

4 ears corn
1/2 cup chopped red onion
1 red jalapeno or fresno chile, chopped
1/4 cup chopped cilantro
2 oz crumbled feta cheese
Juice of 1 lime (about 3 tbsp)
2 large zucchini

Olive oil, salt and pepper

In Advance:

Crush garlic and finely chop oregano. Mix with chili powder, paprika, cumin, cayenne, 2 tbsp olive oil as well as salt and pepper to taste. Rub mixture over steak and allow to sit for 1-12 hours.


  1. Heat grill to 400 degrees.
  2. While grill heats, remove husks from corn. Reserve one ear of corn, and coat the other 3 in olive oil.
  3. Slice zucchini on the diagonal into 1/4 inch slices. Toss with a drizzle of olive oil along with salt and pepper to taste.
  4. Put corn and steak on grill. Grill steak for about 6 minutes per side or until desired doneness is reached. Grill corn for 12 minutes total, turning every few minutes.
  5. Halfway through grilling the steak and corn, add zucchini to the grill and cook for 3 minutes per side.
  6. While the steak rests and the corn cools, prepare corn salad. Slice kernels off reserved ear of corn and add to a large bowl along with red onion, chile, cilantro, feta, lime juice, 2 tbsp olive oil and salt and pepper to taste. Slice kernels off remaining ears of corn and add to bowl, tossing with other ingredients.
  7. Slice steak thinly and serve along with corn salad and grilled zucchini.