Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salad

SFS_Spice_rubbed_flank_steak_toasted_corn_black_bean_salad-10

SERVES 4
TO PREP 25 MINUTES
STORE 1 to 24 HOURS
TO FINISH 30 MINUTES

Why This Recipe Works: The big beefy flavor of flank steak is well suited to the grill, but to keep this recipe convenient for a weeknight, we set out to find a method for bringing it indoors with equally flavorful results. Broiling gave us a nicely browned crust, but it overcooked the meat. Roasting allowed us to turn out a perfect medium-rare steak, but it never developed a flavorful crust. In our search for the perfect sear, we browned the steak on the stovetop, then moved it to the oven to roast. To enhance the flavor of the steak, we wanted a spice rub that developed flavor as it sat overnight; a combination of chili powder, cumin, coriander, cinnamon, and red pepper flakes added just the right amount of heat and complexity. A bright black bean and corn salad complemented the steak. To bring out its sweet flavor, we browned the corn in the skillet while the steak rested.

Be sure to use fresh corn here; canned or frozen corn will not brown well. For a spicier salad, use the larger amount of chipotle. We prefer this steak cooked to medium-rare.

1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons packed dark brown sugar
3/4 teaspoon ground coriander
Salt and pepper
Pinch ground cinnamon
Pinch red pepper flakes
1 (1 1/2- to 2-pound) flank steak, trimmed
2 tablespoons vegetable oil
2 tablespoons lime juice
2 scallions, sliced thin
1–2 teaspoons minced canned chipotle chile in adobo sauce
1 (15-ounce) can black beans, rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
1/4 cup minced fresh cilantro
3 ears corn, kernels cut from cobs

TO FINISH AND SERVE
4 teaspoons vegetable oil

TO PREP

1. Combine chili powder, cumin, sugar, coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cinnamon, and pepper flakes. Rub steak with spice mixture; wrap tightly with plastic wrap.

2. Whisk oil, lime juice, scallions, and chipotle together in large bowl. Stir in beans, bell pepper, and cilantro; cover.

TO STORE

3. Refrigerate steak, bean mixture, and corn kernels separately for at least 1 hour or up to 24 hours.

TO FINISH AND SERVE

4. Remove black bean mixture from refrigerator and bring to room temperature while preparing steak. Adjust oven rack to middle position and heat oven to 450 degrees.

5. Pat steak dry with paper towels. Heat 1 ­tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place steak in skillet and cook until well browned on first side, 3 to 4 minutes. Flip steak, transfer skillet to oven, and roast until steak is browned on second side and registers 125 degrees (for medium-rare), 4 to 5 minutes.

6. Carefully remove skillet from oven (skillet handle will be hot). Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Being careful of hot skillet handle, wipe out skillet using paper towels, then add remaining 1 teaspoon oil and heat over medium heat until shimmering. Add corn and cook, without stirring, until well browned and toasted, 5 to 7 minutes.

7. Stir toasted corn into bean mixture and season with salt and pepper to taste. Slice steak thin against grain and serve with corn and bean salad.


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