Flank Steak With Toasted-Corn Salsa

By courtneyj87

Susie Ott; Wine pairings by Andrea Immer Robinson

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)

Details

Servings 4
Adapted from health.com

Preparation

Step 1

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.


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