This spice-rubbed flank steak with toasted corn and black bean salad is a flavorful one-pot recipe that delivers a satisfying meal with minimal cleanup.
The steak is deeply seasoned with a bold spice rub, while the corn and black bean salad provides a fresh, slightly sweet contrast.
Everything is cooked in a single skillet, making it perfect for busy weeknights or effortless meal prep. If you’re looking for a dish that’s packed with smoky, spicy, and slightly sweet flavors, this recipe is a must-try!
Why This One-Pot Recipe Works
One-pot recipes save time and enhance flavor by using a single pan for every step. This dish is no exception. Searing the steak first in a hot skillet locks in juices while creating a deep, caramelized crust.
The same pan is then used to toast the corn, bringing out its natural sweetness while absorbing the delicious flavors left behind by the steak. The black bean and corn salad adds freshness and balance, making this dish feel complete without needing extra sides.
The Perfect Balance of Flavors
- Smoky & Spicy: The spice rub combines chili powder, cumin, and chipotle for deep warmth and heat.
- Slightly Sweet: Cinnamon and brown sugar add a subtle contrast to the bold spices.
- Fresh & Bright: Lime juice, cilantro, and scallions lift the dish with vibrant, zesty flavors.
- Savory & Satisfying: Black beans and corn bring heartiness and texture, making it a well-rounded meal.
How This Dish Fits into Any Meal Plan
Whether you need a quick weeknight dinner or a meal prep-friendly option, this recipe fits effortlessly into any routine.
- Fast and Efficient: Everything cooks in one skillet, cutting down on time and dishes.
- Great for Leftovers: The flavors deepen overnight, making it a delicious next-day meal.
- Meal Prep Friendly: The steak and salad can be stored separately and assembled when ready to eat.
- Customizable: Easily adjust the spice level or add extra ingredients to suit your taste.
Best Ways to Serve This Dish
This one-pot meal is versatile and pairs well with different sides and presentations. Here are a few ways to enjoy it:
- Classic Plate: Serve sliced steak over the corn and black bean salad for a simple, hearty dish.
- Tacos or Wraps: Fill warm tortillas with steak, corn, and beans for flavorful tacos or burritos.
- Rice Bowl: Serve over cooked rice or quinoa for an extra-filling meal.
- Salad Topper: Slice the steak thin and toss it over a fresh green salad for a lighter option.
Simple Substitutions for Different Diets
This recipe is naturally high in protein and fiber, but small adjustments can make it fit different dietary needs.
- Low-Carb/Keto: Swap the black beans and corn for grilled peppers and avocado.
- Gluten-Free: This dish is naturally gluten-free as long as no cross-contamination occurs.
- Dairy-Free: No modifications needed—this recipe is already dairy-free!
- Vegan Alternative: Replace the steak with grilled portobello mushrooms or marinated tofu.
Why You’ll Love This One-Pot Recipe
This dish is a perfect blend of bold flavors and convenience. It’s easy to make, packed with spice and smoky sweetness and requires minimal cleanup.
Whether you’re cooking for a busy weeknight or prepping meals for the week, this recipe delivers every time. Try it once, and it’s bound to become a go-to favorite!
Best Spice-Rubbed Flank Steak with Corn & Beans One-Pot Recipe
Equipment
- 12-inch oven-safe skillet
Ingredients
For the Spice Rub:
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons packed dark brown sugar
- ¾ teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Pinch ground cinnamon
- Pinch red pepper flakes
For the Steak and Salad:
- 1 2-pound flank steak, trimmed
- 3 tablespoons plus 1 teaspoon vegetable oil divided
- 2 tablespoons lime juice
- 2 scallions sliced thin
- 1 –2 teaspoons minced canned chipotle chile in adobo sauce adjust for spice preference
- 1 15-ounce can black beans, rinsed
- 1 red bell pepper stemmed, seeded, and chopped fine
- ¼ cup minced fresh cilantro
- 3 ears corn kernels cut from cobs (or 2 cups frozen corn, thawed)
Instructions
- Prepare the Spice Rub: In a bowl, mix chili powder, cumin, sugar, coriander, salt, pepper, cinnamon, and red pepper flakes. Rub the spice mixture over the flank steak, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
- Make the Black Bean Salad: Preheat oven to 450°F (232°C). In a large bowl, whisk together 2 tablespoons oil, lime juice, scallions, and chipotle. Stir in black beans, bell pepper, and cilantro; set aside.
- Cook the Steak: Pat steak dry with paper towels. Heat 1 tablespoon oil in the skillet over medium-high heat until just smoking. Place steak in the skillet and cook until well browned on one side (3–4 minutes). Flip steak, transfer skillet to the oven, and roast until the second side is browned and the internal temperature reaches 120–125°F for medium-rare (about 4–5 minutes).
- Rest the Steak: Carefully remove the skillet from the oven, using potholders for safety. Transfer the steak to a cutting board, tent with foil, and let it rest while preparing the corn.
- Toast the Corn and Serve: Wipe the skillet clean with paper towels and heat the remaining 1 teaspoon oil over medium heat until shimmering. Add corn and cook without stirring until well browned (5–7 minutes). Stir the toasted corn into the black bean salad and season with salt and pepper to taste. Slice the steak thinly against the grain and serve with the corn-bean salad.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.