FLANK STEAK TACOS WITH CHARRED CORN SALSA

Start to finish: 45 minutes

Serves: 4

1 tsp (5 mL) ground cumin Salt and pepper 1 1/2-lb (680-g) flank steak, trimmed 2 tbsp (30 mL) vegetable oil 1 1/2 cups (375 mL) fresh or thawed frozen corn 1/4 cup (60 mL) finely chopped red onion 1 jalapeno chili, stemmed, seeded, and minced 2 tbsp (30 mL) lime juice 1 tbsp (15 mL) minced fresh cilantro 12 (6-inch/15-cm) corn tortillas, warmed

1. Adjust oven rack to middle position, place 12-inch (30-cm) cast-iron skillet on rack, and heat oven to 500 F (260 C). Meanwhile, combine cumin, 3/4 teaspoon (4 mL) salt, and 1/2 teaspoon (2.5 mL) pepper in bowl.

2. 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.

3. When oven reaches 500 F (260 C), 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.

4. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120-125 F (48-52 C) for medium-rare, 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest while making salsa.

5. 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 (1 mL) salt, and 1/4 teaspoon (1 mL) pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.