Summer Steak with Corn and Tomatoes

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

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

2 ears fresh 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 cups cherry tomatoes, halved or quartered

1 jalapeño, seeds removed, finely chopped

1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof