Ancho Chile-Rubbed Steak with Corn Salsa
Smashed Garlic and Herb Potatoes
Ingredients
- 1 (1-lb) flank steak
- ½ Tbsp ancho chile powder
- ¾ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil, divided
- ½ (16-oz) pkg frozen whole kernel corn, thawed
- ½ Tbsp minced garlic
- ¼ cup fresh salsa
- 2 Tbsp chopped fresh cilantro
Instructions
- Sprinkle steak with chile powder, cumin, salt, and pepper.
- Cook steak in 1 Tbsp hot oil in a large nonstick skillet 4 to 5 minutes per side or to desired doneness; remove from skillet.
- Sauté corn and garlic in ½ 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
- 1 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
- 1 Tbsp olive oil
- 1 Tbsp chopped green onion
Side Dish Instructions
- Preheat oven to 450°F. Prepare potatoes according to package directions, omitting fat and reserving seasoning packet.
- 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 packet; drizzle over potatoes.
- Bake 12 to 15 minutes or until browned and crisp. Sprinkle with green onion.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
366
|
134
|
500
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 20 | 22 | 42 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 5 | 267 | 272 |
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