Chef’s Note

“ATK’s Cook it in Cast Iron””








  • 1 teaspoonground cumin
  • salt and pepper
  • 1 (1 1/2 lb)flank steaks, trimmed of fat
  • 2 tablespoonsvegetable oil
  • 1 12 cupsfresh corn or 1 12 cups thawed frozen corn
  • 14 cup finely chopped red onion (if pinched use yellow)
  • 1 jalapeno chili, stemmed seeded and minced
  • 2 tablespoonslime juice
  • 1 tablespoon minced fresh cilantro
  • 12 (6inch)corn tortillas, warmed
  • Directions

  • Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
  • When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
  • Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
  • Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
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