Summer Flank Steak
Cuisine: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
Steak
  • 1½ lb. flank or flat iron steak, patted dry
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • 2 tsp. smoked paprika
  • 2 tsp. chili powder
  • Olive oil, for cooking
Salsa
  • 2 tbsp. olive oil
  • 2 poblano peppers, seeds removed, chopped
  • 2 cloves garlic, minced
  • ½ yellow onion, chopped
  • 2 ears corn, kernels removed
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. chili powder
Instructions
  1. Start by making the salsa. Heat olive oil in an oven-safe cast iron skillet. Add peppers, garlic, and onion and cook for a few minutes until tender. Add corn, salt, pepper, and chili powder and cook for a few minutes longer. Transfer the salsa out of the pan.
  2. Preheat oven to 425 degrees Fahrenheit and prepare your steak. In a small bowl, combine salt, garlic powder, onion powder, pepper, paprika, and chili powder. Rub all over the steak. Heat some olive oil in the same skillet the salsa was cooked in and place the steak in over medium-low heat. Sear for 7-10 minutes on each side before transferring to the oven for an additional 5-10 minutes until your desired internal temperature is reached, between 130 degrees and 165 degrees Fahrenheit depending on how rare or well done you like your steak.
  3. Transfer the steak to a cutting board and let rest for at least 5 minutes before slicing and topping with salsa. Serve over arugula if desired.
  4. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/summer-flank-steak/