Sizzling Skillets and Other One Pot Wonders because I was looking for more meal ideas. I choose to make the Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish. I made some changes of course.
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon unsweetened cocoa powder
1⁄2 teaspoon dried Mexican or regular oregano, crumbled between your fingers
1⁄4 teaspoon ground coriander
3⁄4 teaspoon ground cumin
1⁄4 cup olive oil
1 1⁄2 pounds flank steak
2 1⁄4 teaspoons salt
1/2 red onion, diced
One 14.5 ounce can pinto beans, drained and rinsed
2 cups fresh corn kernels, cut from the cob, or frozen corn (I used TJ's roasted corn kernels)
1/2 cup roasted Hatch chiles (I had some frozen), diced
1 can drained canned petite diced tomatoes (I used roasted petite diced tomatoes)
1⁄4 cup sliced green onion, both green and white parts
1⁄4 cup freshly squeezed lime juice
1 tablespoon minced garlic
Chopped fresh cilantro
Warmed corn tortillas, for serving
The day before, combine the first seven ingredients and rub it on the flank steak. Let it rest in the fridge overnight or at least 8 hours.
Heat oil in a large pan. When the oil is hot, add the meat to the pan. Sear both sides of the meat. Once meat is seared, set meat aside on a platter.
Add a little more oil. Add red onion and saute until it's soften. Then add beans, garlic, corn, tomatoes, chiles, green onion, lime juice, and salt. Cook til combined or corn is unfrozen. Then add the meat back to pan. Cover and cook til meat is cooked. Depending on the thickness of the meat, it could be 5-25 minutes.
Serve with sour cream, avocado, cilantro and warm tortillas.
Tai declared this a party in his mouth. Every bite was amazing. I would make this again. It's pretty easy and kind of spectacular.
This was my seventeenth read for the Foodies Read 2 Challenge.
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