Chile-Rubbed Steak With Creamed Corn
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Ancho Chile (powder)2 tsps
Sugar680 g
Steak (flank)2 tbsps
Extra-Virgin Olive Oil2 cups
Corn (frozen)Directions:
1
Preheat the broiler
2
Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl
3
Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides
4
Transfer to a broiler pan; let sit 10 minutes
5
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat
6
Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes
7
Add the frozen corn; cook, stirring, 2 minutes
8
Reduce the heat to medium and add the evaporated milk
9
Cook until thick and creamy, about 7 minutes
10
Season with salt and pepper
11
Broil the steak 3 to 4 minutes per side for medium rare
12
Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain
13
Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges
14
Photograph by Justin Walker