Spice-Rubbed Flank Steak with Roasted Corn and Black Bean Salsa

Name: Spice-Rubbed Flank Steak with Roasted Corn and Black Bean Salsa
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 1 tablespoon, ground cumin; 1 tablespoon, chili powder; 1 tablespoon, dark brown sugar; 1 1/2 teaspoons, ground coriander; 1 teaspoon, salt; 1 teaspoon, ground black pepper; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, red pepper flakes; 1 (2- to 2 1/2-pound), flank steak, trimmed; 3 ears, corn, kernels cut from the cob (see note); 5 tablespoons, vegetable oil; , Salt and ground black pepper; 2 tablespoons, juice from 1 lime; 2 , scallions, sliced thin; 2 teaspoons, minced chipotle chile in adobo sauce; 2 teaspoons, honey; 1 (15-ounce) can, black beans, drained and rinsed; 1 , red bell pepper, stemmed, seeded, and chopped fine (see below); 1/4 cup, minced fresh cilantro leaves

Main Courses
Latin America & Caribbean
Central & South American
Meat
Beef

Flank steak is perfect for the grill. But what about those times when cooking outdoors isn’t possible?

SERVES 4 to 6

Spice-Rubbed Flank Steak with Roasted Corn and Black Bean Salsa

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