Combine the spices for the spice rub in a small bowl and stir to combine.
Heat your grill to medium-high heat. Brush the corn with some oil. Grill the corn, turning occasionally, about 8–10 minutes, and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl.
Add chopped onion, peaches, tomatoes, cilantro, and lime juice to corn; toss to combine; season with salt. Set salsa aside.
Grilled Flank Steak
Meanwhile, drizzle steak with 1 tablespoon oil and sprinkle with all of dry rub. Grill the steak, until you have grill marks on both sides. (approximately 4 minutes per side for medium-rare(145°F), 5 minutes per side for medium (160°F).
Transfer to a cutting board and let it rest 5 minutes.
After resting, slice against the grain and top with the salsa.
Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
When marinating beef, keep it in the fridge. This keeps the steak safe to eat and ensures the middle doesn’t overcook.
Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside.
Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
Leave the steak to rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain all of its flavorful juices.
Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.