Table Talk: Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salsa

 I know, I know....How many recipes with corn and black beans can one cooking blog have?  There's never too many, I tell ya.  This recipe was so appealing to me on so many levels.  Not only did it have a plethora of ingredients that I love, it was also labeled 'fast'.  And I do love fast.  Every single weeknight we have something on the schedule and all things seem to fall right when dinner is supposed to be being prepared or eaten.  I like having recipes that are a little flexible, easy to prepare and healthy.  I feel like I get in a rut and cook the same thing over and over to satisfy my need for speed.  I think this will make it into the rut-rotation.

It was a great recipe for busy weeknights because I prepared the salsa ahead of time and combined the seasonings for the meat so when it came down to the wire, all I had to do was rub the meat down and cook it.  (About 15 minutes!)  I ended up having a little extra time, which never happens, so I cooked some rice and roasted some asparagus.  This meat doesn't really need a companion though so if you find yourself without that extra time, this could be a meal in itself.  And pretty darn healthy.  Unless you think red meat is the devil.  Then, uh.....

Anyway, we loved it.  I missed the fresh corn by a couple weeks so I had to use frozen corn.  I defrosted it and tried to dry it the best I could but it kinda acted like popcorn and started jumping out of the pan.  Maybe that's why the recipe says you have to use fresh!  Other than the jumping corn, it all came together smoothly.

Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salsa

Ingredients for the Salsa

4 1/2 tsp olive oil

1-2 ears corn, kernels removed (or I used 1 1/2 cups defrosted, frozen corn--dry it as much as you can)

1 can black beans (15 0z) rinsed and drained

1 red bell pepper, stemmed, seeded and chopped fine (I had a bag of baby bell peppers that needed to be used so I used those and it was about 1 1/4 cup chopped peppers)

1/2 jalapeno chile, stemmed, seeded and minced

2 T minced fresh cilantro

2 1/2 T fresh lime juice (about 1 lime)

2 green onions, sliced thin

3 cloves minced garlic

1/2 avocado, diced

salt pepper

Steak

1 1/2 lb flank steak, trimmed of visible fat

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. ground coriander

1/8 tsp ground cinnamon

1/8 tsp sugar

1/2 tsp salt

1/4 tsp pepper

2 tsp canola oil

For the Salsa:  Heat 1 1/2 tsp olive oil in a skillet over med-high heat until shimmering.  Add corn and cook, stirring occasionally, until golden brown, about 4 minutes.  Transfer corn to bowl and add remaining salsa ingredients.  Season with salt and pepper to taste.  (This can be made up to 2 days in advance and refrigerated.  May need to adj lime juice, salt and pepper before serving)  Cover and let sit while cooking steak.

For the Steak:  Mix spices together.  Pat the steak dry and sprinkle/rub with seasoning mixture on both sides. Wipe out skillet and add canola oil.  Heat over med-high heat until just smoking.   Add steak and sear for 3-5 minutes.  Flip, reduce heat to med and cook for 5-10 minutes more or until meat registers 125 degrees on an instant read thermometer (for med-rare).  I just cooked it for 4 minutes on the first side and 7 on the other and called it good.  Reduce the heat more if pan begins to scorch.  Transfer steak to carving board and let rest 5 minutes before slicing.  Slice steak thin, against the grain and serve with salsa.  

Serves 4.

Source:  Adapted from: The America's Test Kitchen Healthy Family Cookbook