Ingredients
Gather Your Ingredients
1 teaspoon ground cumin
Salt and pepper
1 (1 1/2 pound) flank steak, trimmed
2 tablespoons vegetable oil
1 ½ cups fresh or thawed frozen corn
¼ cup finely chopped red onion
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
12 (6-inch) corn tortillas, warmed
Directions
1
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine cumin, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create 4 equal pieces. Season steaks with spice mixture and let sit at room temperature.
2
When oven reaches 500 degrees, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
3
Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest while making salsa.
4
Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeño, lime juice, cilantro, ¼ teaspoon salt, and ¼ teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.