Chile-Rubbed Steak with Creamed Corn Recipe

Name: Chile-Rubbed Steak with Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ancho chile powder; 2 teaspoons sugar; Kosher salt and freshly ground pepper; 1 1/2 pounds flank steak; 2 tablespoons extra-virgin 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 5 -ounce can evaporated milk (about 2/3 cup); 3 scallions, thinly sliced; Lime wedges, for serving

Servings: persons

1 tablespoon ancho chile powder
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons extra-virgin 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 5 -ounce can evaporated milk (about 2/3 cup)
3 scallions, thinly sliced
Lime wedges, for serving

1
Preheat the broiler.
2
Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl.
3
Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides.
4
Transfer to a broiler pan; let sit 10 minutes.
5
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat.
6
Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
7
Add the frozen corn; cook, stirring, 2 minutes.
8
Reduce the heat to medium and add the evaporated milk.
9
Cook until thick and creamy, about 7 minutes.
10
Season with salt and pepper.
11
Broil the steak 3 to 4 minutes per side for medium rare.
12
Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain.
13
Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
14
Per serving: Calories 452; Fat 22 g (Saturated 8 g); Cholesterol 76 mg; Sodium 633 mg; Carbohydrate 23 g; Fiber 4 g; Protein 40 g
15
Photograph by Justin Walker

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon ancho chile powder, 2 teaspoons sugar, Kosher salt and freshly ground pepper, 1 1/2 pounds flank steak, and more.

Yes, Chile-Rubbed Steak with Creamed Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile-Rubbed Steak with Creamed Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions