Labor Day BBQ #2 - Monday Dry Rubbed Steak With Grilled Corn Salad

I am really enjoying the "Used Meat" section selections. It's like easy menu planning by opening freezer! Queen of Sheba!

We found thinly sliced, bone in ribeyes at the store and scooped them up. I had been hankering for grilled corn salad, and we have grown to love flaunting the complex's anti-BBQ rules, so match made in heaven! I had hatch chiles left over so in they went, along with bells and radishes and grape tomatoes.

This steak is rubbed with a spice blend, and the salad can be tweaked with any seasonal veggies you desire. We picked out a dry summer rose to go with.

Mangia!

Dry-rubbed Steak with Grilled Corn Salad
Adapted from Epicurious

Steak

1 pound steak (we picked up thin sliced ribeyes from the "used meat" section in the butcher department. We love the "used meat" department. Very budget-friendly)
2 tbsp light brown sugar

1 tbsp ancho powder or chile powder

1 tbsp paprika

2 tsp kosher salt

2 tsp ground black pepper (freshly)

1 tsp cayenne pepper

1 tsp granulated garlic

1 tsp mustard powder (English)

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tbsp olive oil (plus more for grill)

Corn Salad

                  

4 ears of corn (shucked)

1 large purple onion, sliced into very thick slices (about 1/2" thick)

1 jalapeno chile, halved and seeds and ribs removed

4 Hatch chiles, halved and seeds and ribs removed

1 each red, yellow and green bell pepper, quartered lengthwise, seeds and ribs removed

1/4 cup green onions, sliced
1/2 cup sliced radishes

1/2 cup cilantro, chopped

1 pt cherry tomatoes (halved)

1/2 cup Cacique queso Cotija

                

Dressing

1/2 cup fresh lime juice

1/2 cup olive oil

1 garlic clove, minced and crushed to a paste

1 tsp dried oregano

1 tsp cumin 

freshly ground pepper

 kosher salt

Coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Marinate for 8 hours to overnight.

Prepare a grill for medium-high heat, or use a stove top grill. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Continue grilling all vegetables in batches; cool slightly and chop. Add dressing ingredients in a bowl and toss to combine; season with salt and pepper. Toss with vegetables and cheese.

Prepare a grill for medium-high heat; oil grate. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest.

Thinly slice steak and serve on top of the salad. Or just heave a slab of beef on your plate and go for it.