Ancho Chile-Rubbed Steak with Corn Salsa
Green Onion Brown Rice
Ingredients
- 2 lb flank steak
- 1 Tbsp ancho chile powder
- 1½ tsp ground cumin
- ¾ tsp salt
- ¾ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- 1 Tbsp minced garlic
- ½ cup fresh salsa
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle steak with ancho chile powder, cumin, salt, and pepper. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or to desired doneness; remove from skillet.
- Sauté corn and garlic in 1 Tbsp hot oil 4 to 5 minutes or until browned. Stir in salsa; cook until thoroughly heated.
- Thinly slice steak across the grain. Serve corn salsa over steak; sprinkle with cilantro.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 2 green onions, chopped
- ¼ tsp salt
Side Dish Instructions
- Microwave rice according to package directions. Stir in remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
366
|
145
|
511
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 20 | 24 | 44 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 445 | 107 | 552 |
Quick & Healthy Meal Plan
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