ingredients

• 2 - 2 1/2 pounds of flank steak  
• 1-2 Tablespoons olive oil 

For the Dry Rub:

• 2 teaspoons smoked paprika  
• 1 teaspoon cumin  
• 1 teaspoon garlic powder  
• 1 teaspoon chipotle chili pepper  
• 1 teaspoon kosher salt   
• 1/8 teaspoon black pepper  
• 1 Tablespoon brown sugar

For the Grilled Corn Tomato Salsa:

• 2 ears of corn, husked or 1 1/2 cups of corn  
• 1 cup of cherry tomatoes, halved  
• 1/4 cup of fresh cilantro, chopped  
• 1/2 of a lime, juiced  
• 1 Tablespoon extra virgin olive oil  
• Salt and pepper to taste  
• 1/4 cup of Cotija cheese, crumbled  {optional}

cooking

1. Preheat the grill to medium-high heat. 
2. In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sugar. 
3. Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak. 
4. When you are ready to grill you can drizzle the 1-2 Tablespoons olive oil over the flank steak to keep the rub on the flank steak and keep it from sticking to the grill but that is optional. 
5. Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. 
6. When you grill the steak you can also add your corn on the cob. Grill the corn for about 10 minutes, turning occasionally. Remove from the heat and remove the corn from the cob and put into a bowl. If you don't want to grill the corn you can use canned or frozen and can skip this step.
   
7. Mix the tomatoes, cilantro, lime juice olive oil, salt and pepper with the corn and set aside. 
8. Remove the steak from the grill and place on a large cutting board. 
9. Let the steak stand for 5 minutes. Slice across the grain at a 45 degree angle into thin strips. Top with the corn and tomato salsa