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

Salsa

• 4 1/2 teaspoons extra-virgin olive oil
• 1 ear of corn (I used 1 can of corn kernels)
• 3/4 cup canned black beans, rinsed
• 1 red bell pepper, stemmed, seeded, and chopped fine (I had a yellow pepper so I just used that instead)
• 1/2 jalapeno chile, stemmed, seeded, and minced (I used a whole one :) )
• 2 tablespoons fresh lime juice (I bought all natural lime juice in a bottle, just seemed easier!)
• 2 tablespoons fresh cilantro, minced
• 1 scallion, sliced thin
• 2 garlic cloves minced
• salt and pepper to preferred taste

1. Heat 11/2 teaspoon olive oil in a skillet over medium heat until simmering. Add corn, stir occasionally and cook until golden brown, about 4 minutes. (Mine took around 7-10 because I used it from a can, you will need to drain the corn first if you decide to use canned corn as well)

2. Meanwhile, I chopped/minced the bell pepper, jalapeno, scallion, garlic, cilantro together. Rinsed the beans and added the lime juice.

 3. After the corn was a golden brown, I transferred the kernels into the bowl with the rest of the salsa, wrapped it and put it in the the fridge.

Steak

• 1 (11/2 lbs) flank steak, trimmed of fat
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil

4. In a small bowl mix together: cumin, chili powder, coriander, cinnamon, sugar, salt, and pepper. Then sprinkle the mixture evenly over the meat.

5. Heat the canola oil in the skillet over medium-high heat. Then brown the steak well on the first side, around 5 minutes. Flip the steak over, reduce the heat to medium and cook until the meat registers 125 degrees (For medium-rare..yuck).  5-10 minutes longer. I cooked mine until it was medium-well. Over all it took around 15-18 minutes, but I eventually cut the flank steak into slices because I wanted to make sure it was cooked how I wanted, since I don't own a thermometer I couldn't get a read on the temperature!

6. If you decide to leave the flank whole, then after you're done cooking the steak, let it rest for about 5 minutes on your carving board. Finally, slice the steak thin against the grain and serve with corn salsa!

                                                                 Yum Yum, enjoy