Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.


Burst Cherry Tomato Angel Hair with Lemon and Ricotta

INGREDIENTS

• 8 ounces angel hair pasta
• 1 tablespoons olive oil
• 1 pint cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup dry sherry
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ cup basil cut into thin ribbons
• 1 cup ricotta cheese

INSTRUCTIONS

1. Bring a large pot of water to a rolling boil. Season liberally with salt.
2. Heat a large skillet to a medium-high heat. Add 2 teaspoons olive oil. Add cherry tomatoes. Cook until the skin on the tomatoes are starting to burst, about 5-6 minutes. Add garlic, cook another minute.
3. Add sherry, reduce for 1-2 minutes. Use the back of a wooden spoon to gently smash the tomatoes, releasing their juice.
4. Add lemon zest, lemon juice and salt. Continue to cook until the tomatoes are completely cooked and soft.
5. In the meantime, cook angel hair until its just shy of begin done.
6. Using tongs transfer angel hair to tomato sauce, reserve cooking liquid.
7. Toss pasta with the sauce. The sauce will most likely need a little bit more liquid, add ¼ cup of the starchy cooking liquid to the pasta until you have a sauce-like constancy.
8. Season with salt and pepper.
9. Add in the basil, toss until combined.
10. Dot with ricotta cheese.