Makes 3-4 servings.

Steak
1 1/4 to 1 1/2-pound skirt steak
2 tablespoons brown sugar
1 tablespoon kosher salt
1 teaspoon sweet or hot smoked paprika
Freshly ground black pepper

Salad
2 ears Red Dog sweet corn
2 tablespoons olive oil
4 tablespoons apple cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1 clove garlic, minced
4 scallions, thinly sliced (white and green)
2 Red Dog tomatoes, diced
1 jalapeño, seeds removed, finely chopped
1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof

Prep the steak: Pat steak dry and place on a plate or tray. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl, then sprinkle half of it over the top of the steak; flip steak over and repeat on the other side. Transfer to the fridge and let chill for 30 minutes or up to a few hours. Either leave uncovered to encourage the edges to dry out, or cover loosely.

Make corn and tomato salad: Turn your grill to high heat. Shuck the corn and lightly oil the kernels. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the corn aside to cool slightly while you make the dressing.

Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle, cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalapeño, scallions, and herbs on top of the corn in layers, but don’t bother mixing yet to allow the corn to marinate and gently pickle in the dressing.

Cook the steak: On a grill: Heat your grill to high for 10 minutes before using it. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes.

Assemble and serve: Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned out on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away.