Spice-Rubbed Flank Steak with Spicy Corn and Black Bean Salad for Two
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Spice-Rubbed Flank Steak with Spicy Corn and Black Bean Salad for Two

Source: americastestkitchen.com
Ingredients
Gather Your Ingredients 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
Directions
1
FOR THE 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
FOR 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.