SERVES 4
TOTAL TIME: 45 minutes
Be sure to use fresh corn here; canned or frozen corn will not roast well. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines (click here).
|
1 |
tablespoon ground cumin |
|
1 |
tablespoon chili powder |
|
1 |
tablespoon packed dark brown sugar |
|
1½ |
teaspoons ground coriander |
|
¼ |
teaspoon ground cinnamon |
|
⅛ |
teaspoon red pepper flakes |
|
Salt and pepper |
|
|
1 |
(2-pound) flank steak, trimmed |
|
3 |
ears corn, kernels cut from cob |
|
5 |
tablespoons vegetable oil |
|
2 |
tablespoons lime juice |
|
2 |
teaspoons minced canned chipotle chile in adobo sauce |
|
2 |
teaspoons honey |
|
1 |
(15-ounce) can black beans, rinsed |
|
1 |
red bell pepper, stemmed, seeded, and chopped fine |
|
¼ |
cup minced fresh cilantro |
|
2 |
scallions, sliced thin |
1. Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 475 degrees. Combine cumin, chili powder, sugar, coriander, cinnamon, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Pat steak dry with paper towels and rub evenly with spice rub. In separate bowl toss corn with 1 tablespoon oil and season with salt and pepper.
2. Working quickly, brush 2 tablespoons oil evenly over hot baking sheet. Lay steak on one side of baking sheet. Spread corn over opposite side of baking sheet. Roast until meat registers 120 to 125 degrees (for medium-rare), 15 to 20 minutes, stirring corn halfway through roasting.
3. Transfer steak to carving board; tent with aluminum foil and let rest while finishing salad. Return corn to oven and continue to roast until lightly browned, about 5 minutes.
4. Meanwhile, whisk remaining 2 tablespoons oil, lime juice, chipotle, and honey together in large bowl. Stir in black beans, bell pepper, cilantro, and scallions. Stir in roasted corn and season with salt and pepper to taste. Slice steaks thinly against grain and serve with corn-bean salad.