Flank Steak With Toasted-Corn Salsa

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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Credit: Quentin Bacon

Recipe Summary test

Yield:
Makes 4 servings (serving size: 5 ounces steak, 3/4 cup salsa, and about 20 chips)
Nutrition Info
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Ingredients

Directions

  • For salsa, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the corn; cook 8 minutes or until it is lightly charred. Transfer corn to a large bowl; let cool. Add remaining salsa ingredients; toss well.

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  • For steak, mix cumin, chili powder, coriander, and salt in a small cup. Rub steak with spices. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook steak until medium-rare (about 5 minutes per side). Transfer to a platter, cover loosely, and let stand 5 minutes.

  • Cut steak diagonally across the grain into thin slices. Serve with salsa and corn chips.

Nutrition Facts

Per Serving:
520 calories; fat 19g; saturated fat 6g; mono fat 9g; poly fat 2g; protein 42g; carbohydrates 48g; fiber 7g; cholesterol 65mg; iron 4mg; sodium 510mg; calcium 88mg.
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