Flank Steak With Toasted-Corn Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 15 minutes; Cook: 18 minutes. To slice corn kernels off the cob easily, use a serrated knife. Don't bother using frozen or canned corn-it actually takes longer to toast. Ingredients:
2 teaspoons olive oil |
2 cups fresh corn kernels (about 4 ears) |
1 medium red bell pepper, chopped |
1 scallion, thinly sliced |
1/2 jalapeño pepper, seeded and thinly sliced |
1/2 tablespoon fresh lime juice |
1 teaspoon ground cumin |
2 tablespoons chopped fresh cilantro |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 teaspoon ground coriander |
1/2 teaspoon salt |
2 teaspoons olive oil |
1 (1 1/2-pound) flank steak, trimmed |
1/3 (12.5-ounce) package baked tortilla chips (such as tostitos) |
Directions:
1. For salsa, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the corn; cook 8 minutes or until it is lightly charred. Transfer corn to a large bowl; let cool. Add remaining salsa ingredients; toss well.
2. For steak, mix cumin, chili powder, coriander, and salt in a small cup. Rub steak with spices. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook steak until medium-rare (about 5 minutes per side). Transfer to a platter, cover loosely, and let stand 5 minutes.
3. Cut steak diagonally across the grain into thin slices. Serve with salsa and corn chips.
|
|