Spice-Rubbed Flank Steak with Spicy Corn and Black Bean Salad for Two
By America's Test KitchenPublished on August 18, 2020
Time
40 minutes
Yield
Serves 2
Ingredients
Salad
1 teaspoon vegetable oil 1 ear corn, kernels cut from cob¾ cup canned black beans, rinsed1 red bell pepper, stemmed, seeded, and chopped fine½ jalapeño chile, stemmed, seeded, and minced2 tablespoons lime juice 2 tablespoons minced fresh cilantro 2 garlic cloves, mincedSalt and pepperSteak
½ teaspoon chili powder ½ teaspoon ground cumin ¼ teaspoon granulated garlic ¼ teaspoon salt ¼ teaspoon pepper 1 (1-pound) flank steak, trimmed1 tablespoon vegetable oilBefore You Begin
Be sure to use fresh corn here; canned or frozen corn will not toast well.
Instructions
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, without stirring, until well browned and toasted, 5 to 7 minutes. Transfer corn to medium bowl and let cool slightly. Wipe skillet clean.
- Stir black beans, bell pepper, jalapeño, lime juice, cilantro, and garlic into toasted corn and season with salt and pepper to taste. Cover and refrigerate until flavors meld, about 15 minutes.
- Meanwhile, combine chili powder, cumin, granulated garlic, salt, and pepper in separate bowl. Pat steak dry with paper towels, then rub spice mixture evenly over steak.
- Heat oil in now-empty skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes, reducing heat if spices begin to burn. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak thin against grain. Serve with salad.
for the salad
for the steak
Time
40 minutesYield
Serves 2Ingredients
Salad
1 teaspoon vegetable oil
1 ear corn, kernels cut from cob
¾ cup canned black beans, rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
Steak
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (1-pound) flank steak, trimmed
1 tablespoon vegetable oil
Ingredients
Salad
1 teaspoon vegetable oil
1 ear corn, kernels cut from cob
¾ cup canned black beans, rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
Steak
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (1-pound) flank steak, trimmed
1 tablespoon vegetable oil
Ingredients
Salad
1 teaspoon vegetable oil
1 ear corn, kernels cut from cob
¾ cup canned black beans, rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
Steak
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (1-pound) flank steak, trimmed
1 tablespoon vegetable oil
Why This Recipe Works
Flank steak was the ticket, but we found that the right cooking technique was the real key to success. We coated the steak with a flavorful spice rub before searing it, which contributed bold flavor, and we also heated the oil until just smoking to ensure a substantial, well-browned crust. A roasted corn and black bean salad was the perfect simple yet satisfying accompaniment to our steak; after toasting the corn in the skillet to bring out its natural sweetness and achieve some browning, we combined it with canned black beans, red bell pepper, jalapeño, a squeeze of lime juice, and a sprinkling of cilantro for a Southwestern-inspired meal we could enjoy any night of the week.
Before You Begin
Be sure to use fresh corn here; canned or frozen corn will not toast well.
Instructions
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, without stirring, until well browned and toasted, 5 to 7 minutes. Transfer corn to medium bowl and let cool slightly. Wipe skillet clean.
- Stir black beans, bell pepper, jalapeño, lime juice, cilantro, and garlic into toasted corn and season with salt and pepper to taste. Cover and refrigerate until flavors meld, about 15 minutes.
- Meanwhile, combine chili powder, cumin, granulated garlic, salt, and pepper in separate bowl. Pat steak dry with paper towels, then rub spice mixture evenly over steak.
- Heat oil in now-empty skillet over medium-high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes, reducing heat if spices begin to burn. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak thin against grain. Serve with salad.
for the salad
for the steak
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