Ancho Chile-Rubbed Steak with Corn Salsa
Steamed Long-Grain Rice
Ingredients
- 1 lb flank steak
- 1½ tsp ancho chile powder
- ¾ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1½ Tbsp olive oil, divided
- 1 (8-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
- ½ cup long-grain white rice
- ¼ tsp salt
Side Dish Instructions
- Cook rice with salt according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
366
|
110
|
476
|
| Fat (g) | 16 | 0 | 16 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 20 | 25 | 45 |
| Fiber (g) | 1 | 0 | 1 |
| Sodium (mg) | 445 | 200 | 645 |
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