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Dry Rub Steak with Charred Corn and Tomato Salsa
JOANNE WEIR18Ingredients
70Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- oil (for brushing)
- 2 lb. flank steak (hanger or skirt steak)
- 1 dry rub (recipe for, for steaks)
- 8 ripe tomatoes (about 2 to 2 ½ pounds)
- 1/2 cup chopped basil (fresh)
- 1/4 cup extra virgin olive oil
- 3 ears fresh corn (in their husks)
- 1 small red onion (thinly sliced)
- 2 Tbsp. red wine vinegar
- 20 basil leaves (thinly sliced)
- kosher salt
- freshly ground black pepper
- 1 Tbsp. oregano (preferably Italian or Greek)
- 1 tsp. smoked paprika
- 1 tsp. freshly ground black pepper
- 1 tsp. aleppo pepper
- 2 tsp. kosher salt
- 1 Tbsp. brown sugar
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol55mg18% |
Sodium1020mg43% |
Potassium950mg27% |
Protein34g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A40% |
Vitamin C40% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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