Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn | America's Test Kitchen
Mayonnaise does double duty here, first as a flavorful fat for grilling the corn and then as the base of our sauce.
Keywords
- Weeknight
- Main Courses
- Beef
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 tablespoon ground cumin
- Kosher salt and pepper
- 3/4 teaspoon chili powder
- 1/4 cup mayonnaise
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice, plus lime wedges for serving
- 1 garlic clove, minced
- 1 (1 1/2- to 2-pound) flank steak, 1 inch thick, trimmed
- 4 ears corn, husks and silk removed
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