Ancho Rubbed Flap Steak with Corn and Black Bean Relish
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Light Brown Sugar
- 1 Teaspoon Unsweetened Cocoa Powder
- ½ Teaspoon Dried Mexican or Regular Oregano, crumbled
- between your fingers
- ¼ Teaspoon Ground Coriander
- 1 Tablespoon plus ½ Teaspoon Mexican Chili Powder
- ¾ Teaspoon Ground Cumin
- ¼ Cup Olive Oil
- 1 ½ Pounds Flap Steak
- 2 ¼ Teaspoon Salt
- 1 ½ Cups Small-Diced Red Onion
- 1 Cup Small Diced Red Bell Pepper
- 1 Cup Small Diced Green Bell Pepper
- 1 14.5 Ounce can Black Beans drained and rinsed
- 2 Cups Fresh Corn Kernels, cut from the cob or frozen corn
- 1 Cup Drained Canned Petite Diced Tomatoes
- ¼ Cup Sliced Green Onion (both green and white parts)
- ¼ Fresh Squeezed lime juice
- 1 Tablespoon Minced Jalapeno Pepper
- 1 Tablespoon Minced Garlic
1. In a small bowl, combine the anchor powder, brown sugar, cocoa powder, oregano, coriander, 1 tablespoon of the chili powder, ½ teaspoon cumin and 2 tablespoons oil until thoroughly mixed. Rub the paste evenly over both sides of the flap steak. Cover the meat lightly with aluminum foil or plastic wrap and marinate in the refrigerator for at least 1 hour and up to 4 hours.
2. Remove steaks from refrigerator and set aside at room temperature for 20 minutes. Heat 1 tablespoon remaining olive oil in a large sauté pan (or better yet a plancha, which is a heavy metal two handled griddle, over medium-high heat. Season both sides of steak with 1 ¼ teaspoon salt. Place steaks in the pan and cook for 4 to 5 minutes per side. Transfer steak to a platter and tent with foil.
3. Add the remaining olive oil to the sauté pan. Add red onion and red and green peppers and cook over medium-high heat for 3 to 4 minutes or until tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno, garlic, and remaining ½ teaspoon chili powder and ¼ teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with remaining 1 teaspoon salt.
4. Return steaks along with any juices to the pan and cook until heated through, 4 to 5 minutes.
5. To serve. Transfer steak from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay steak slices over relish, and garnish with sour cream, avocado, and cilantro. Serve with a basket of warm tortillas or pan tomate.