Smoky Chili-Rubbed Flank Steak with Grilled Corn-Poblano Salad and Sweet Potato Wedges

Preheat your oven to 425°F (220°C) and preheat your outdoor grill to medium-high heat.

Wash 2 large sweet potatoes and cut them into 1-inch thick wedges. On a large baking sheet, toss the wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange in a single layer and roast in the oven for 20-22 minutes until tender and browned at the edges.

In a small bowl, combine 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pat 3 lbs of flank steak dry and rub the spice mixture onto both sides of the meat, pressing it in firmly.

Husk 3 ears of corn. Wash 1 poblano pepper and 1 red bell pepper; halve them and remove the seeds. Lightly coat the corn and peppers with 1 tbsp olive oil.

Place the 3 lbs of seasoned steak, the corn, and the pepper halves on the hot grill. Grill the steak for 5-6 minutes per side for medium-rare. Grill the corn for 8-10 minutes, turning occasionally until charred. Grill the peppers for 4-5 minutes per side until the skin is blistered.

Remove everything from the grill. Place the steak on a cutting board and let it rest for 10 minutes to keep it juicy.

While the meat rests, slice the corn kernels off the cobs. Dice the charred poblano and red bell peppers. Peel and dice 1 large avocado. Finely chop 1/2 cup fresh cilantro.

In a medium bowl, toss the corn, peppers, avocado, and cilantro together. Squeeze the juice from 2 limes over the mixture and season with salt and pepper to taste.

Slice 2 lbs of the rested flank steak against the grain into thin strips. Set aside the remaining 1 lb of unsliced steak to cool; once cool, store it in the refrigerator for tomorrow's dinner.

Serve the sliced steak with the roasted sweet potato wedges and a generous portion of the grilled corn-poblano salad.