- 1 tablespoon ancho chile powder
- 1 tablespoon light brown sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon dried Mexican or regular oregano, crumbled between your fingers
- 1/4 teaspoon ground coriander
- 1 tablespoon plus 1/2 teaspoon
- Mexican chili powder(found inmost grocery stores, or use regular chili powder)
- 3/4 teaspoon ground cumin
- 1/4 cup olive oil
- 1 1/2 pounds flap steak (usually two 12 ounce steaks)
- 2 1/4 teaspoons salt
- 1 1/2 cups small-diced red onion
- 1 cup small-diced red bell pepper
- 1 cup small-diced green bell pepper
- One 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
- 1/4 cup sliced green onion, both green and white parts
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon minced jalapeño chile
- 1 tablespoon minced garlic
- For garnish:
- Sour cream
- Avocado slices
- Chopped fresh cilantro
- Warmed corn tortillas, for serving
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.
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.
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.
Return the steaks along with any juices to the pan and cook until just heated through, 4 to 5 minutes.
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.
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