What Are You Having For Dinner?

One of the things I have wanted to do this summer is try new recipes.  If you don't have one of "The America's Test Kitchen" cookbooks, run, don't walk to your nearest bookstore--or Amazon.com and get one.  I highly recommend them!  I have the original one and the healthy one (of course).  This recipe comes from the healthy one.  It is so good.  I have been looking forward to making and eating it for days!  Even though we just finished dinner, my mouth is watering just thinking about it--it's that good.

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

*Do not substitute frozen corn for the fresh corn here.  Be sure to use a nonstick skillet when toasting the corn. (O.k. we don't have one of these but it works just fine in the skillet that we use).  To make the salsa spicier, add the chile seeds. 

Salsa
4 1/2 teaspoons extra-virgin olive oil
1 ear corn, kernels removed
3/4 cup canned black beans, rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeno chile, stemmed seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 scallion, sliced thin
2 garlic cloves, minced
Salt and pepper

Steak
1 (1 1/2 pound) flank steak, trimmed of all visible fat
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1/8 teaspoon cinnamon
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil

1. For the Salsa: Heat 1 1/2 teaspoons of the olive oil in a 12 in. nonstick skillet over medium-high heat until shimmering.  Add the corn and cook, stirring occasionally, until golden brown, about 4 minutes.

2. Transfer the corn to a large bowl, stir in the remaining tablespoon olive oil, beans, bell pepper, jalapeno, cilantro, lime juice, scallion, and garlic and season with salt and pepper to taste.  Cover and let sit while cooking the steak.

3. For the Steak: Wipe out the skillet with paper towels. Pat the steak dry with paper towels. Mix the cumin, chili powder, coriander, cinnamon, sugar, salt, and pepper together, then sprinkle the spice mixture evenly over the meat.

4. Heat the canola oil in the skillet over medium-high heat until just smoking.  Brown the steak well on the first side, 3 to 5 minutes.  Flip the steak over, reduce the heat to medium, and cook until the meat registers 125 degrees on an instant-read thermometer (for medium-rare), 5 to 10 minutes longer, reducing the heat if the pan begins to scorch.

5. Transfer the steak to a carving board and let rest for 5 minutes.  Slice the steak thin against the grain and serve with the corn salsa.

Per Serving: Cal 390; Fat 18g; Sat Fat 4.5g; Chol 55mg; Carb 15g; Protein 41g; Fiber 5g; Sodium 550mg

To Make Ahead:  The corn salsa can be refrigerated in an airtight container for up to 2 days.  Season with additional fresh lime juice, salt, and pepper to taste before serving.

I promise that this dish isn't really that spicy.  Our kids haven't worked up the courage to eat it with the salsa--oh well, more for me!  I love to eat this with quinoa--steak, salsa and quinoa all mixed together--amazing!

Quinoa is faster than steaming rice.  I just take one cup of quinoa, rinsed.  Place it in a pot with 2 cups of chicken broth.  Bring to a boil and then lower the heat, cover the pan and let simmer until all the moisture has been absorbed.  If you eat this just as it is you will enjoy it more with a little salt and pepper (and maybe butter).  However, when combined with the salsa it does not need anything to add flavor.

Enjoy!