SPICE-RUBBED FLANK STEAK WITH SPICY CORN AND BLACK BEAN SALAD

SPICE-RUBBED FLANK STEAK WITH SPICY CORN AND BLACK BEAN SALAD

SPICE-RUBBED FLANK STEAK WITH SPICY CORN AND BLACK BEAN SALAD
This Southwestern dish features juicy, tender spice-rubbed flank steak topped with an easy roasted corn and black bean salad.

Spice Rubbed Flank Steak with Spicy Corn and Black Bean Salad
SERVES 2
WHY THIS RECIPE WORKS: We wanted a simple meal that would pair tender, well-seared steak with a light and easy side. We settled on flank steak and found that the proper cooking technique was key: Coating the steak with a spice rub before searing contributed bold flavor, and heating the oil in a heavy 10-inch skillet until just smoking ensured a substantial, well-browned crust. A roasted corn and black bean salad was the perfect accompaniment to our steak; after toasting the corn in the skillet, we added canned black beans, red bell pepper, jalapeño, a squeeze of lime juice, and a sprinkling of cilantro for a Southwestern-inspired meal we could enjoy any night of the week. Be sure to use fresh corn here; canned or frozen corn will not toast well. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, click here for our guidelines. See the sidebar that follows the recipe.

  • SALAD

1 teaspoon vegetable oil

1 ear corn, kernels cut from cob

¾ cup canned black beans, rinsed

1 red bell pepper, stemmed, seeded, and chopped fine

½ jalapeño chile, stemmed, seeded, and minced

2 tablespoons lime juice

2 tablespoons minced fresh cilantro

2 garlic cloves, minced

Salt and pepper

  • STEAK

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon pepper

1 (1-pound) flank steak, trimmed

1 tablespoon vegetable oil

1.For salad : Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, without stirring, until well browned and toasted, 5 to 7 minutes. Transfer corn to medium bowl and let cool slightly. Wipe skillet clean.2. Stir black beans, bell pepper, jalapeño, lime juice, cilantro, and garlic into toasted corn and season with salt and pepper to taste. Cover and refrigerate until flavors meld, about 15 minutes.
3.The steak : Meanwhile, combine chili powder, cumin, granulated garlic, salt, and pepper in separate bowl. Pat steak dry with paper towels, then rub spice mixture evenly over steak.
4. Heat oil in now-empty skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes, reducing heat if spices begin to burn. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak thin against grain. Serve with salad.