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Flank Steak With Toasted-Corn Salsa

Photo: Quentin Bacon
Yield Makes 4 servings (serving size: 5 ounces steak, 3/4 cup salsa, and about 20 chips)
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.Andrea's wine pick: A peppery Aussie shiraz is a good match for the spicy rub, and its oak aging adds a coconut flavor that sets off the sweetness of the corn salsa. Look for Penfolds Bin 28 Kalimna Shiraz, $22.

Ingredients

  • Salsa:
  • 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
  • Steak:
  • 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)

Nutrition Information

  • calories 520
  • fat 19 g
  • satfat 6 g
  • monofat 9 g
  • polyfat 2 g
  • protein 42 g
  • carbohydrate 48 g
  • fiber 7 g
  • cholesterol 65 mg
  • iron 4 mg
  • sodium 510 mg
  • calcium 88 mg

How to Make It

  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.