Instructions

1. Preheat grill to high (450°F to 500°F). Place corn, poblano chile, and scallions on oiled grates. Grill, uncovered, turning occasionally, until corn kernels and scallions are tender and charred in spots and chile is charred all over, about 3 minutes for scallions and about 15 minutes for chile and corn. Transfer grilled chile to a small bowl, and cover tightly with plastic wrap. Let stand 15 minutes.

2. While chile cools, stir together brown sugar, chile powder, cumin, coriander, and 2 teaspoons of the salt in a small bowl. Rub mixture evenly over steak, pressing to adhere. Drizzle 2 tablespoons of the oil evenly over steak. Place on oiled grates; grill, uncovered, until charred and a thermometer inserted into thickest portion registers 130°F to 135°F (medium-rare), about 5 minutes per side, or to desired degree of doneness.

3. Remove steak from grill, and let rest 10 minutes. Meanwhile, cut grilled corn kernels from cobs and transfer to a medium bowl. Chop grilled scallions, and add to corn. Remove and discard skin, stem, and seeds from grilled poblano chile. Chop chile, and add to corn mixture. Add lime juice, jalapeño, black pepper, and remaining 3/4 teaspoon salt and 1 tablespoon oil; stir to combine.

4. Cut steak against the grain into 1/2-inch-thick slices, and arrange on a platter. Spoon 1 cup Corn-Chile Relish over steak. Serve with remaining relish.