Flank Steak With Toasted-Corn Salsa

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.


Makes 4 servings (serving size: 5 ounces steak, 3/4 cup salsa, and about 20 chips)

Nutritional 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


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)


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.


Susie Ott; Wine pairings by Andrea Immer Robinson,

September 2006
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