Saturday, December 1, 2012

Weekend Cooking: Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse

I picked up Emeril Lagasse's 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.
Ancho-Rubbed Flank Steak with Warm Corn and Pinto Bean Relish

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

For garnish:
Sour cream
Avocado slices
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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  1. Wow - this looks amazing!! I have to try it...

  2. It does look amazing and we love flank steak. Must give this a try. (note echo of JoAnn's comment. LOL)

  3. this makes sense to me now I know that ancho is a sort of chili rather than anchovies! Have a great week.

  4. hmmm..I good dash of mexican recipes around here this week.

  5. I'm always looking for new steak recipes, this one looks great. Thanks for sharing.

  6. That looks yummy. I love that there's cocoa in the rub!

    Joy's Book Blog

  7. Lots of great ingredients in this recipe. I'm sure my family would love this, too.

  8. That looks so good! I don't eat beef very often, but this recipe is definitely tempting.

  9. A party in your mouth. Ha!! Did you think BAM! when you were eating it? ;)

    I actually have flank steak in the freezer so I might try this!

  10. The list of ingredients scared me at first, so if you say it was easy then I am game to give this one a shot. you can't argue with a party in your mouth!!

  11. Oh yum! Looks SO awesome. Do you think using ancho chili powder makes a difference vs. regular chili powder. I have a great one that I use. Not that I mind hunting down ancho chili powder.. I'm just curious.

  12. I do think that hubby would enjoy this. spicy beef works for him any time.


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