Steak with chili pepper and creamed corn
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 452, total fat 22 G., saturated fats 8 G., proteins 40 G., carbohydrates 23 G., fiber 4 G., cholesterol 76 mg, sodium 633 mg, sugar - G.
Calories 452, total fat 22 G., saturated fats 8 G., proteins 40 G., carbohydrates 23 G., fiber 4 G., cholesterol 76 mg, sodium 633 mg, sugar - G.
This dish uses a whole flank steak—a cut from the belly—that's rubbed with a mixture of chili powder and sugar to create a light, savory caramel crust. To ensure this relatively lean steak is tender and juicy, cook it to medium-rare. Serve with creamy corn, simmered with onions and bell peppers in evaporated milk. The whole dish comes together quickly and is packed with rich, balanced flavors, from the spiciness of the chili to the smooth, creamy sauce. Garnish with fresh green onions and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. ancho chili powder
- 2 teaspoons of sugar
- 0.7 kg flank steak
- 2 tbsp. l. olive oil
- 1 white onion, diced
- 2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
- 2 cups frozen corn
- 1 can 140 g of unsweetened condensed milk (about 2/3 cup)
- 3 thin onions, thinly sliced
- Lime wedges, for serving
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Recipes with similar ingredients: chili seasoning, ancho pepper, sugar, beef, onions, banana pepper, sweet pepper, corn, concentrated milk, green onions, lime
Cooking the dish according to the recipe:
- Preheat the oven to broil. In a small bowl, combine the chili powder, sugar, and 1 teaspoon each of salt and black pepper. Brush the entire surface of the steak with 1 tablespoon of olive oil, then rub both sides with the spice mixture. Transfer to a baking sheet and let the meat rest for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until the onion is translucent, about 4 minutes. Add the frozen corn and cook, stirring, for 2 minutes. Reduce the heat to medium and stir in the unsweetened condensed milk. Cook until the mixture is thick and creamy, about 7 minutes. Season with salt and pepper to taste.
- Grill the steak for 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5-10 minutes, then slice against the grain. Serve with creamed corn, sprinkled with green onions, and garnished with lime wedges.
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