Chile-Rubbed Steak with Creamed Corn
- 1 tablespoon ancho chile powder
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1 1/2 pounds flank steak
- 2 tablespoons extra-virgin olive oil
- 1 white onion, diced
- 2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
- 2 cups frozen corn
- 1 5 -ounce can evaporated milk (about 2/3 cup)
- 3 scallions, thinly sliced
- Lime wedges, for serving
- Preheat the broiler.
- Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl.
- Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides.
- Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat.
- Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
- Add the frozen corn; cook, stirring, 2 minutes.
- Reduce the heat to medium and add the evaporated milk.
- Cook until thick and creamy, about 7 minutes.
- Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare.
- Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain.
- Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
- Per serving: Calories 452; Fat 22 g (Saturated 8 g); Cholesterol 76 mg; Sodium 633 mg; Carbohydrate 23 g; Fiber 4 g; Protein 40 g
- Photograph by Justin Walker
chile powder, sugar, kosher salt, flank steak, extravirgin olive oil, white onion, banana peppers, frozen corn, milk, scallions, lime wedges
Taken from www.foodnetwork.com/recipes/food-network-kitchens/chile-rubbed-steak-with-creamed-corn.html (may not work)