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Using a sharp knife, trim off all the silverskin and cut the top round in half lengthwise so you’re left with two flat pieces. If you don’t have the roast whole, you can substitute with the backstrap. However, it won’t have the same texture when cooked.
Even out the thickness of the meat by pounding it flat with a meat mallet. You want it to be about 1 inch thick.
Combine the salt, brown sugar, and chili powder together. Rub this mixture over both sides of the meat to cover. You can cook right away or let it rest in the refrigerator for up to 24 hours.
Heat a grill over high heat. If applying the meat directly to the grill, coat the meat with oil first. Otherwise, use a large cast iron skillet and place a tablespoon of oil directly in the pan once it’s hot. Sear the meat for roughly 2 minutes on each side for medium-rare. Remove and let it rest before cutting.
Slice the steaks thin, against the grain, and serve with lime wedges and corn salsa.

Corn salsa

Preheat a grill over high heat. Place the poblanos directly over the flames to blacken. Use tongs to rotate periodically so that they char all the way around. Remove and let cool. Once cool to the touch, peel away the charred skin and discard the stem and seeds. Roughly chop the roasted poblanos and place in a large bowl.
Soak each corn ear in water for a minute to absorb moisture. Place the corn on the grill with the husks still on, away from flames for indirect heat. Cook for about 10 minutes to let the corn steam within. Remove from the grill and let the corn cool to the touch. Remove the husk and the silk. Season the corn with oil, salt, and pepper. Place them back on the grill and rotate so that they char on all sides. Use a knife to cut the kernels away from the cob and add to the bowl with poblanos.
Mix the jalapeños, red onion, cilantro, lime juice, and oil into the bowl with corn. Season to taste with salt, pepper, and extra lime juice if needed. Store in the refrigerator until ready to serve. It will keep for a few days.

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