Dry Rubbed Flank Steak with Grilled Corn Salsa from Chef Brian Luscher in Bon Appetit Magazine

Dry Rubbed Flank Steak with Grilled Corn Salsa from Chef Brian Luscher in Bon Appetit Magazine

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Chef Brian Luscher

We’re

not eating nearly as much beef as we used to. 

But that doesn’t mean we’ve given it up altogether.  These days, when I do cook beef, I like it to

really give it flavor.  When I saw this

recipe from Chef Brian Luscher I was intrigued by the spicy and sweet rub he’d

invented for Flank steak, one of my favorite cuts because it starts out with

great beefy flavor.

Chef

Luscher owns a restaurant in Dallas TX called Luscher’s Red Hots (2653 Commerce

St., Deep Ellum, Dallas Tel: 214 434 1006). I digress at this point because I

found Chef Luscher’s menu intriguing. I don’t know whether I need to tell

you but a Red Hot is a hot dog, generally hailing from Chicago.  An all beef frankfurter, what stands out about

a Chicago Red Hot is not necessarily the dog itself but what surrounds it:

Stuffed into a poppy seedChef Luscher's take on a Red Hot

bun, the hot dog is topped with yellow mustard,

chopped white onions, bright green sweet pickle relish, a dill pickle spear,

tomato slices or wedges, pickled sport peppers and a dash of celery salt.

You’ll note that all that’s missing is Ketchup. 

In Chicago, there’s a strong belief that ketchup is an unacceptable

condiment for a hot dog. Apparently, many Chicago hot dog vendors do not even

offer ketchup. I note that on Chef

Luscher’s menu, there’s a line that reads “Ketchup’s over on the counter”.   This breach of Chicago etiquette likely

prompted the tagline: “Taste Texas Chicago Style”. In Texas, I assume ketchup is

permissible. And while Chef Luscher put ketchup on his counters, he did not put

his Dry Rubbed Flank Steak on the menu. I cannot think why not.

This

recipe is perfect for right now.  The rub

not only brings great depth of flavor to the steak; it also gives it a little

heat always welcome on a chilly night. 

There are plenty of elements to the rub but chances are you have every

one of them in your spice rack.  They are

mostly staples like cumin, paprika and mustard powder.   Then there’s the salsa.  It’s a glorious addition to the plate and one

of those sides that makes a dish look incredibly healthy.   It is a bit counter seasonal, the fault of

using corn. But I found ears of corn in my market and you can usually find

frozen cobs of corner in the freezer case. 

I think this needs corn on the cob so that you get the slightly smoky

taste of the grill on the corn.  However,

I did spy Roasted Corn in the frozen section of Trader Joe’s so if you’d like

to try that, I’d love to hear how it turned out.  And if anyone knows the secret of why Chef

Luscher, who does indeed have menu items that are not based on Red Hots, I’d

love to hear from you too.  Here is the

recipe.

Recipe for Dry-Rubbed Flank Steak with Grilled Corn Salsa

from Chef Brian Luscher in Bon Appetit Magazine.

Active Time: 40 minutes.  Total Time: 50 minutes. Serves 4.

For the Dry Rub:

2 tablespoons light

Ingredients

  • 2 tablespoons light
  • 1 tablespoon ancho
  • 1 tablespoon paprika
  • 2 teaspoons kosher
  • 2 teaspoons freshly
  • 1 teaspoon cayenne
  • 1 teaspoon granulated
  • 1 teaspoon English
  • 1/2 teaspoon ground
  • 1/2 teaspoon ground
  • 2 tablespoons olive
  • 3 ears of corn,
  • 1/4 red onion, finely
  • 1 pint cherry
  • 1 cup fresh cilantro,
  • 1/3 cup fresh lime
  • 1 1/2 pound flank
Read the whole recipe on Chewing the Fat