Flank Steak With Toasted-Corn Salsa

Flank Steak With Toasted-Corn Salsa
Nutrition Information
  • Serves: 4 servings (serving size: 5 ounces steak, ¾ cup salsa, and about 20 chips)
  • Serving size: 520
  • Fat: 19g
  • Saturated fat: 6g
  • Carbohydrates: 48g
  • Sodium: 510mg
  • Fiber: 7g
  • Protein: 42g
  • Cholesterol: 65mg
Prep time: 
Cook time: 
Total time: 
  • Salsa:
  • 2 teaspoons olive oil
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 medium red bell pepper, chopped
  • 1 scallion, thinly sliced
  • ½ jalapeño pepper, seeded and thinly sliced
  • ½ tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Steak:
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 1 (1½-pound) flank steak, trimmed
  • ⅓ (12.5-ounce) package baked tortilla chips (optional)
  1. 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.
  2. 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.
  3. Cut steak diagonally across the grain into thin slices. Serve with salsa and corn chips (optional).

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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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