Flank Steak With Toasted-Corn Salsa

Name: Flank Steak With Toasted-Corn Salsa
Yield: Makes 4 servings (serving size: 5 ounces steak, 3/4 cup salsa, and about 20 chips)
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)

Prep: 15 minutes; Cook: 18 minutes. To slice corn kernels off the cob easily, use a serrated knife. Don't bother using frozen or canned corn--it actually takes longer to toast.Andrea's wine pick: A peppery Aussie shiraz is a good match for the spicy rub, and its oak aging adds a coconut flavor that sets off the sweetness of the corn salsa. Look for Penfolds Bin 28 Kalimna Shiraz, $22.

By Susie Ott; Wine pairings by Andrea Immer Robinson

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Flank Steak With Toasted-Corn Salsa

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Flank Steak With Toasted-Corn Salsa

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts