Air-Fryer Flank Steak with Corn and Black Bean Salad
By Rebeccah MarstersPublished on April 20, 2022
Time
35 minutes
Yield
Serves 2
Ingredients
¼ cup plain Greek yogurt 1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving1½ cups frozen fire-roasted corn, thawed1 (15-ounce) can black beans, rinsed1 poblano chile, stemmed, halved, and seeded4 scallions, white parts cut into 2-inch pieces, green parts sliced thin1 tablespoon extra-virgin olive oil, divided1 (8- to 12-ounce) flank steak, 1 inch thick, trimmed½ teaspoon chipotle chile powder ¼ teaspoon table salt 3 tablespoons chopped fresh cilantro
Before You Begin
If fire-roasted corn is unavailable, substitute traditional frozen corn; avoid canned corn here. This recipe can be easily doubled using two steaks. Serve with warm tortillas.
Instructions
- Whisk yogurt and lime zest and juice together in large bowl; measure out and reserve 2 tablespoons dressing for serving. Add corn and beans to remaining dressing and toss to combine; set aside.
- Toss poblano and scallion whites with 2 teaspoons oil in separate bowl. Transfer to air-fryer basket and spread into even layer. Pat steak dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with chile powder and salt. Place steak on top of vegetables. Place basket into air fryer and set temperature to 400 degrees. Cook until steak is lightly browned and registers 120 to 125 degrees (for medium- rare) or 130 to 135 degrees (for medium), 8 to 14 minutes, flipping and rotating steak halfway through cooking.
- Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing salad. Chop poblano and scallion whites coarse and add to corn mixture along with cilantro and scallion greens. Season with salt and pepper to taste. Slice steak thin against grain and serve with salad, reserved dressing, and lime wedges.
Time
35 minutesYield
Serves 2Ingredients
¼ cup plain Greek yogurt
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups frozen fire-roasted corn, thawed
1 (15-ounce) can black beans, rinsed
1 poblano chile, stemmed, halved, and seeded
4 scallions, white parts cut into 2-inch pieces, green parts sliced thin
1 tablespoon extra-virgin olive oil, divided
1 (8- to 12-ounce) flank steak, 1 inch thick, trimmed
½ teaspoon chipotle chile powder
¼ teaspoon table salt
3 tablespoons chopped fresh cilantro
Ingredients
¼ cup plain Greek yogurt
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups frozen fire-roasted corn, thawed
1 (15-ounce) can black beans, rinsed
1 poblano chile, stemmed, halved, and seeded
4 scallions, white parts cut into 2-inch pieces, green parts sliced thin
1 tablespoon extra-virgin olive oil, divided
1 (8- to 12-ounce) flank steak, 1 inch thick, trimmed
½ teaspoon chipotle chile powder
¼ teaspoon table salt
3 tablespoons chopped fresh cilantro
Ingredients
¼ cup plain Greek yogurt
1 teaspoon grated lime zest plus 2 tablespoons juice, plus lime wedges for serving
1½ cups frozen fire-roasted corn, thawed
1 (15-ounce) can black beans, rinsed
1 poblano chile, stemmed, halved, and seeded
4 scallions, white parts cut into 2-inch pieces, green parts sliced thin
1 tablespoon extra-virgin olive oil, divided
1 (8- to 12-ounce) flank steak, 1 inch thick, trimmed
½ teaspoon chipotle chile powder
¼ teaspoon table salt
3 tablespoons chopped fresh cilantro
Why This Recipe Works
For the black bean and corn salad that accompanies our flank steak, we roasted a poblano chile and scallion whites but liked the convenience of canned beans and frozen corn. Instead of cooking the meat separately, we placed it on top of our poblano and scallion whites to cook, which reduced the cooking time. Chipotle chile powder added smokiness to the steak, and a yogurt-lime dressing, scallion greens, and cilantro flavored the corn and black beans. The dressing also became an aromatic sauce for the meat.
Before You Begin
If fire-roasted corn is unavailable, substitute traditional frozen corn; avoid canned corn here. This recipe can be easily doubled using two steaks. Serve with warm tortillas.
Instructions
- Whisk yogurt and lime zest and juice together in large bowl; measure out and reserve 2 tablespoons dressing for serving. Add corn and beans to remaining dressing and toss to combine; set aside.
- Toss poblano and scallion whites with 2 teaspoons oil in separate bowl. Transfer to air-fryer basket and spread into even layer. Pat steak dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with chile powder and salt. Place steak on top of vegetables. Place basket into air fryer and set temperature to 400 degrees. Cook until steak is lightly browned and registers 120 to 125 degrees (for medium- rare) or 130 to 135 degrees (for medium), 8 to 14 minutes, flipping and rotating steak halfway through cooking.
- Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing salad. Chop poblano and scallion whites coarse and add to corn mixture along with cilantro and scallion greens. Season with salt and pepper to taste. Slice steak thin against grain and serve with salad, reserved dressing, and lime wedges.
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