RECIPE:
For the Flank Steak
1 tablespoon each Smoked Paprika, Salt, Ground Pepper
2 tablespoons Light Brown Sugar
1 teaspoon Chili Powder
2 teaspoons each Garlic Powder, Onion Powder, and Cumin
2 lbs Flank Steak
Avocado Oil
For the Salad
1-2 cups baby arugula
2 cobs sweet corn, charred on the grill and kernels removed
1 diced avocado
1/2 red onion, diced
1 cup halved cherry tomatoes
1 tablespoon honey
Lime juice and Olive Oil to drizzle
Salt and pepper
Lightly drizzle the steak with oil. In a small bowl mix the rub ingredients and coat the steak on both sides. Grill for 3-5 minutes on each side until charred, turning once or twice, until the thickest part of the steak reads 130F. If you’d like it medium well, continue to grill until desired doneness is reached. For a thick cut, turn the heat to medium and close the lid to reach your preferred doneness. Remove and let rest for 10 minutes while you make the salad.
Add the salad ingredients to a bowl and drizzle with lime juice, honey, and olive oil. Toss to coat. Slice the steak against the grain and top with the salad to serve.