Editorial sample recipeMexicanbeginnergluten-freehalalhigh-protein

Mexican Ancho Steak With Charred Zucchini And Corn

Name: Mexican Ancho Steak With Charred Zucchini And Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 lbs halal flank steak, trimmed; 1 tbsp ground ancho chile powder; 1 tsp ground cumin; 1.5 cups fresh corn kernels, off the cob or frozen thawed; 2 medium green zucchini, diced; 0.5 cup queso fresco, crumbled; 2 tbsp fresh lime juice; 2 tbsp olive oil; 0.25 cup fresh cilantro, chopped

Juicy flank steak spiced with ancho chile powder and cumin, served alongside a colorful warm skillet of charred zucchini and sweet corn.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

High-heat dry pan charring

Cooking vegetables in a blistering hot skillet without crowding to create blackened blistered edges and nutty caramelized sugars.

Instructions

Step 1: 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.
Step 2: Heat the remaining olive oil in a large heavy skillet over medium-high heat until shimmeringly hot.

Step 3: 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.

Step 4: 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.

Step 5: Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.

Step 6: Toss the warm charred corn and zucchini with fresh lime juice, chopped cilantro, and crumbled queso fresco, then serve alongside the sliced steak.

Cooking tips

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.

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