Mexican · beginner
Mexican Ancho Steak With Charred Zucchini And Corn
Juicy flank steak spiced with ancho chile powder and cumin, served alongside a colorful warm skillet of charred zucchini and sweet corn.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub the flank steak evenly with ground ancho chile powder, ground cumin, salt, and 1 tablespoon of olive oil, then let sit for 10 minutes at room temperature.
- 02
Heat the remaining olive oil in a large heavy skillet over medium-high heat until shimmeringly hot.
- 03
Add the diced zucchini and fresh corn kernels to the skillet, cook without stirring for 3 minutes to achieve a light char, then stir and cook 2 minutes more before transferring to a serving bowl.
- 04
In the same hot skillet, lay down the seasoned flank steak and sear for 4 to 5 minutes per side for medium-rare cook level.
- 05
Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- 06
Toss the warm charred corn and zucchini with fresh lime juice, chopped cilantro, and crumbled queso fresco, then serve alongside the sliced steak.
A LITTLE KITCHEN KNOW-HOW
High-heat dry pan charring
Cooking vegetables in a blistering hot skillet without crowding to create blackened blistered edges and nutty caramelized sugars.
Notes from the kitchen
- Let the steak rest for at least 5 minutes before slicing to lock in natural juices.
- Always slice flank steak perpendicular to the visible grain lines to ensure every slice is tender.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
