Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn

Step 1

Morton & Bassett Chili Powder is the test kitchen’s favorite chili powder.

Step 2

Combine cumin, 1 tablespoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder in bowl. Combine mayonnaise, Pecorino, cilantro, lime juice, garlic, 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder in separate bowl.

Step 3

Pat steak dry with paper towels and sprinkle with spice mixture. Grill over hot fire until steak registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to carving board and tent with foil.

Step 4

Brush corn with half of mayonnaise mixture. Grill corn, turning often, until well browned on all sides, about 12 minutes. Transfer to platter and brush with remaining mayonnaise mixture. Cut corn in half and slice steak on bias against grain. Serve with lime wedges.