1. In a small bowl, combine the ancho powder, brown
sugar, cocoa powder, oregano, coriander, 1 tablespoon
of the chili powder, 1⁄2 teaspoon of the cumin, and
2 tablespoons of the oil until thoroughly mixed. Rub
the paste evenly over both sides of the flap steaks.
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 the steaks from the refrigerator and set
aside at room temperature for 20 minutes. Heat 1 tablespoon of the remaining olive oil in a large sauté pan over
medium-high heat. Season the steaks on both sides with 1 1⁄4
teaspoons of the salt. Place the steaks in the pan and cook for 4 to 5 minutes per side. Transfer the steaks to a platter and tent with foil.
3. Add the remaining 1 tablespoon olive oil to the sauté pan. Add the red onion and the red and green peppers and cook over medium-high heat for 3 to 4 minutes, or until the vegetables are tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeño, garlic, and remaining 1⁄2 teaspoon chili powder and 1⁄4 teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with the remaining 1 teaspoon salt.
4. Return the steaks along with any juices to the pan and
cook until just heated through, 4 to 5 minutes.
5. To serve, transfer the steaks 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 the steak slices over the relish, and garnish with sour cream, avocado, and cilantro. Serve with a basket of warm tortillas.
Yield: 4 servings