Dry Rubbed Skirt Steak with Charred Corn and Pepper Salsa

                A flavorful skirt steak recipe with a spicy dry rub and a fresh charred corn salsa. Perfect for a summer grill night.
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                Categories: main course grilling steak

                Ingredients

                • 2 tablespoons dark brown sugar
                • 1 tablespoon unsweetened cocoa powder
                • 1 tablespoon finely ground coffee beans
                • 1 tablespoon sweet paprika
                • 1 1/2 teaspoons kosher salt
                • 1/2 teaspoon freshly ground black pepper
                • 1 teaspoon English mustard powder
                • 1 tablespoon ancho chile powder
                • 3 ears corn, shucked
                • 1/2 red onion, finely chopped
                • 2 red or orange gypsy peppers, finely chopped
                • 1 jalapeno pepper, seeds removed, finely chopped
                • 1 pint cherry tomatoes, halved
                • 1 cup leaves and tender stems cilantro, chopped
                • juice of 1/2 lime, or to taste
                • kosher salt and freshly ground black pepper
                • 2 pounds skirt steak
                • 2 tablespoons olive oil
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                Instructions

                1. Combine all dry rub ingredients. Store in an airtight container.
                2. In a dry skillet over medium-high heat, cook corn until charred.
                3. Add onion, peppers, jalapeno. Cook until onion is golden.
                4. Remove from heat; add cherry tomatoes, cilantro, lime juice. Season.
                5. Prepare grill to medium-high. Coat skirt steaks with dry rub.
                6. Drizzle steaks with olive oil. Grill steak for 2-3 minutes per side.
                7. Serve steak topped with corn salsa.