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Best Spice-Rubbed Flank Steak with Corn & Beans One-Pot Recipe

This flavorful one-pot recipe features a bold spice-rubbed flank steak paired with a vibrant black bean and corn salad.
The steak is first seared in a skillet, then roasted to perfection, while the skillet is reused to bring out the natural sweetness of the corn, making it a convenient and delicious dish.
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Cook Time 1 hour
Salting 1 hour
Total Time 2 hours
Course Main Dish
Cuisine Latin American-Inspired, Tex-Mex
Servings 4

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.
Keyword black bean salad with corn, Easy one pot dinner, One-pan steak recipe, quick skillet meals, skillet flank steak, weeknight steak recipe
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