Name: Spice-Rubbed Flank Steak with Roasted Corn and Black Bean Salsa
Total time: PLACEHOLDER
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 tablespoon dark brown sugar; 1 1/2 teaspoons ground coriander; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon red pepper flakes; 1 (2- to 2 1/2-pound) flank steak, trimmed; 3 ears corn, kernels cut from the cob (see note); 5 tablespoons vegetable oil; Salt and ground black pepper; 2 tablespoons juice from 1 lime; 2 scallions, sliced thin; 2 teaspoons minced chipotle chile in adobo sauce; 2 teaspoons honey; 1 (15-ounce) can black beans, drained and rinsed; 1 red bell pepper, stemmed, seeded, and chopped fine (see below); 1/4 cup minced fresh cilantro leaves

Spice-Rubbed Flank Steak with Roasted Corn and Black Bean Salsa

By America's Test Kitchen

Published on March 21, 2011

Yield

Serves 4 to 6

Ingredients

SPICE RUB

1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon dark brown sugar 1 ½ teaspoons ground coriander 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon ground cinnamon ⅛ teaspoon red pepper flakes

STEAK AND SALAD

1 (2- to 2 ½-pound) flank steak, trimmed3 ears corn, kernels cut from the cob (see note)5 tablespoons vegetable oil Salt and ground black pepper 2 tablespoons juice from 1 lime 2 scallions, sliced thin2 teaspoons minced chipotle chile in adobo sauce 2 teaspoons honey 1 (15-ounce) can black beans, drained and rinsed1 red bell pepper, stemmed, seeded, and chopped fine (see below)¼ cup minced fresh cilantro leaves

Before You Begin

We prefer this steak cooked to medium-rare. Be sure to use fresh corn here; canned or frozen corn will not roast well.

Instructions

For the spice rub: Combine all the ingredients in a bowl.

For the steak and salad: Adjust an oven rack to the lower-middle position, place a large rimmed baking sheet on the rack, and heat the oven to 475 degrees. Pat the steak dry with paper towels and rub evenly with the spice rub. Toss the corn with 1 tablespoon of the oil and season with salt and pepper to taste.

Working quickly, brush 2 tablespoons more oil evenly over the hot baking sheet. Lay the steak on one side of the baking sheet. Spread the corn on the baking sheet, opposite the steak. Roast until the steak registers 125 degrees on an instant-read thermometer (for medium-rare), 15 to 20 minutes, stirring the corn halfway through roasting.

Meanwhile, whisk the remaining 2 tablespoons oil, lime juice, scallions, chipotles, and honey together in a large bowl. Stir in the black beans, bell pepper, and cilantro; set aside.

Transfer the steak to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Return the corn to the oven and continue to roast until lightly browned, 5 to 10 minutes.

Stir the roasted corn into the bowl of black beans and season with salt and pepper to taste. Slice the steak into thin strips against the grain on the bias and serve with the corn and bean salad.