Ancho Chile-Rubbed Steak with Corn Salsa
Smashed Garlic and Herb Potatoes
Ingredients
- 2 (1-lb) flank steaks
- 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 steaks with chile powder, cumin, salt, and pepper.
- Cook steaks, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet 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 against the grain. Serve corn salsa over steak; sprinkle with cilantro.
Side Dish Ingredients
- 2 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
- 2 Tbsp olive oil
- 1 green onion, chopped
Side Dish Instructions
- Preheat oven to 450°F. Prepare potatoes according to package directions, omitting fat and reserving seasoning packets.
- Place potatoes on a foil-lined baking sheet coated with cooking spray. Gently smash using bottom of a sturdy glass or spatula. Whisk together oil and seasoning packets; drizzle over potatoes.
- Bake 12 to 15 minutes or until browned and crisp. Sprinkle with green onion.
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