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

1. Preheat the broiler.
2. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl.
3. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides.
4. Transfer to a broiler pan; let sit 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat.
6. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
7. Add the frozen corn; cook, stirring, 2 minutes.
8. Reduce the heat to medium and add the evaporated milk.
9. Cook until thick and creamy, about 7 minutes.
10. Season with salt and pepper.
11. Broil the steak 3 to 4 minutes per side for medium rare.
12. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain.
13. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
14. 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
15. 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)