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5 from 6 votes

Chipotle Flank Steak with Corn Salsa

Get ready for the most incredible spice rub for a flank steak and a very easy corn salsa to boot!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Tex Mex, Southwestern
Keyword: Flank Steak, Flank Steak recipe, Flank Steak with corn salsa, spice rub for Flank Steak, easy Flank Steak recipe, how to make Flank Steak, gaby Flank Steak, chipotle Flank Steak
Servings: 4 people
Author: Gaby


For the spice rub

  • 2 tablespoons light brown sugar
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • pounds flank steak

For the Corn Salsa

  • 2 tablespoons olive oil plus more for grill
  • 3 ears of corn shucked
  • 1 poblano pepper
  • ¼ red onion finely chopped
  • 1 jalapeño finely diced
  • 1 pint cherry tomatoes halved
  • 1 cup fresh cilantro roughly chopped
  • 2 limes juiced
  • Kosher salt freshly ground pepper


  • Combine all the spices for the spice rub in a small bowl and stir to combine.
  • Prepare a grill to medium high heat and brush with olive oil. Brush the corn with the oil. Grill the corn and poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl. Peel the charred skin on the poblano and discard. Chop the flesh of the pepper into a small dice and add to the bowl with corn kernels. Discard seeds from the poblano
  • Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with all of dry rub. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.)
  • Transfer to a cutting board and let rest 10 minutes.
  • After 10 minutes, slice against the grain and top with the salsa.