Flank Steak Tacos with Charred Corn Salsa

Makes 4 servings

1 teaspoon ground cumin

Salt and pepper

1 flank steak (1 ½ pounds), trimmed

2 tablespoons vegetable oil

1 ½ cups fresh or thawed frozen corn

¼ cup finely chopped red onion

1 jalapeño chile, stemmed, seeded and minced

2 tablespoons lime juice

1 tablespoon minced fresh cilantro

12 (6-inch) corn tortillas, warmed

Start to finish: 45 minutes.

Adjust oven rack to middle position, place a 12-inch cast-iron skillet on rack and heat oven to 500 degrees.

Meanwhile, combine cumin, ¾ teaspoon salt and ½ teaspoon pepper in a bowl. Cut steak lengthwise with the 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 degrees, 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 degrees (for medium-rare), 4 to 8 minutes. (Or cook to desired doneness.) Transfer steaks to a 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 a medium bowl. Stir in onion, jalapeño, lime juice, cilantro, ¼ teaspoon salt and ¼ teaspoon pepper. Season with additional salt and pepper to taste.

Slice steak thin against grain and serve with tortillas and corn salsa.

Per serving: 132 calories, 11g carbohydrate, 4g protein, 9g fat (1g saturated), no cholesterol, 318mg sodium, 3g fiber.