This is such a good recipe and it is a great way to add freshness to a grilled steak. This recipe was created for our interview with Kate and Josh, the duo that makes Hasting and Co. Beef and corn are two things that drive the culture in their region of the United States. So we ran with that and added a little south of the border flare for Kate. This recipe is easy and we loved to be able to do this for Hasting and Co. Want to learn more about this dynamic duo? Click here to check out their interview and music.
Dry Rubbed Steak with Charred Corn and Tomato Salsa
- 1/4 cup our rub see notes
- 4 1 inch steaks strip or ribeye
- 4 ears sweet corn shucked
- 5 slices red onion sliced 1/4 inch where they keep their circular shape
- 1 pint grape tomatoes cut in half
- 1 lime
- 1/4 cup olive oil
- 1 cup chopped cilantro
- 2 cloves garlic diced
- salt and pepper
- 1/2 tsp cumin
- Preheat your gas or charcoal grill to medium high heat.
- Lightly coat the sliced onions and corn with some olive oil and season with salt and pepper.
- Add them to the grill and give them a nice chare. It takes about 2 minutes on each side for the onions and about 4 minutes for the corn. You want nice grill marks.
- Remove from grill and using a sharp knife remove the kernels from the corn. Then dice the onion slices
- Add the onions, corn, garlic, cilantro and cumin to a bowl. Squeeze half a lime and ad 3 tablespoons of olive oil and mix. Test for salt and pepper and set aside.
- Add a little olive oil to the steaks and coat each side with our rub.
- Place steaks on the grill and cook for about 4 minutes on each side for medium rare. Cook longer if desired.
- Remove from the grill and let rest for a couple of minutes. Slice thinly and top with the corn salsa.