Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish | Emeril Lagasse
Emeril brings you this winning Tex-Mex main for a big and bold Houston-style tailgate: Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish. Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself.
Ancho-Rubbed Flap Steak with Warm Corn and Black Bean Relish
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 45 minutes
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon dried Mexican or regular oregano, crumbled between your fingers
1/4 teaspoon ground coriander
1 tablespoon plus 1/2 teaspoon
Mexican chili powder (found in most grocery stores or use regular chili powder)
3/4 teaspoon ground cumin
1/4 cup olive oil
1 1/2 pounds flap steak (usually two 12-ounce steaks)
2 1/4 teaspoons salt
1 1/2 cups small-diced red onion
1 cup small-diced red bell pepper
1 cup small-diced green bell pepper
One 14.5 ounce can black beans, drained and rinsed
2 cups fresh corn kernels, cut from the cob, or frozen corn
1 cup drained canned petite diced tomatoes
1/4 cup sliced green onion, both green and white parts
1/4 cup freshly squeezed lime juice
1 tablespoon minced jalapeno chile
1 tablespoon minced garlic
For garnish:
Sour cream
Avocado slices
Chopped fresh cilantro
Warmed corn tortillas, for serving
In a small bowl, combine the ancho powder, brown sugar, cocoa powder, oregano, coriander, 1 tablespoon of the chili powder, 1/2 teaspoon of the cumin, and 2 tablespoons of the oil until thoroughly mixed. Rub the paste evenly over both sides of the flap steaks. Cover the meat lightly with aluminum foil or plastic wrap and marinate in the refrigerator for at least 1 hour and up to 4 hours.
Remove the steaks from the refrigerator and set aside at room temperature for 20 minutes. Heat 1 tablespoon of the remaining olive oil in a large saute pan over medium-high heat. Season the steaks on both sides with 1 1/4 teaspoons of the salt. Place the steaks in the pan and cook for 4 to 5 minutes per side. Transfer the steaks to a platter and tent with foil.
Add the remaining 1 tablespoon olive oil to the saute pan. Add the red onion and the red and green peppers and cook over medium-high heat for 3 to 4 minutes, or until the vegetables are tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno, garlic, and remaining 1/2 teaspoon chili powder and 1/4 teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with the remaining 1 teaspoon salt. Return the steaks along with any juices to the pan and cook until just heated through, 4 to 5 minutes.
To serve, transfer the steaks from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay the steak slices over the relish, and garnish with sour cream, avocado, and cilantro. Serve with a basket of warm tortillas.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
Watch Emeril’s New Series on Roku:
Emeril Tailgates:
Emeril Cooks:
CANNiNG TUTORiAL~ CORN & BLACK BEAN SALSA AND REGULAR OLE CORN (PART 2)
I hope you enjoy the first video with the corn and black bean salsa recipe. It really really did turned out amazing.
Here is the video giving you instructions on how to canned salsa and corn. Sorry I was out of sorts. I have been dealing all week with my back and it really was a struggle just trying to get healthy again, knowing that I had so many things I had to do. I think it’s just because I’ve been traveling so much with airplanes and driving hours and hours at it really took a toll on my back. But I did find that standing and walking around felt way better than just sitting, it just hurts so much and when I stood up, I could barely stand. It was crazy.
So if I seemed a little off, I apologize, I I knew that I had to get this canned because there’s lots more to come
So when you can, vegetables and fruits, if they are an acid, you normally can just put them in a water bath, and the acid will help preserve that fruit or vegetable, but if you have a base like corn, green beans, and potatoes you do need to pressure can it to remove any bacteria that can build up in the jars overtime and to seal them so they do stay longer. Usually if you have a vinegar or like a lemon juice, added to your jars, it will help it be acidic, most of your fruits because you add pectin to them you can do a water bath and your relish is because you’re adding peppers, tomatoes, and a vinegar that will help preserve it. But I like to just be on the safe side and pressure can because it doesn’t take up too much work and then you don’t have to fill a pressure canner up to the top like you do a water bath. If you have any questions definitely reach out to me or leave it in the comments and I will answer them the best I can.
Make sure to like and subscribe to our family page and like I said in the previous videos, we have so many fun things coming up for the holidays, so look out for those. And make sure to check out our other social media platforms:
Facebook
Instagram,
Tik tok
Beacons page
#justthebells10 #bigfamily #family #vlog #familyvlog #canning #salsa #corn #preserving #homemade #homemadefood
Fermented Black Bean salsa
An easy recipe for fermented black bean salsa!
Comment any questions, I'm happy to help!
Recipe:
2 cans black beans
1 red bell peppers
1 jalapeno (seeds removed)
⅓ small red onion
2 small tomatoes
1 clove garlic
2 Tablespoons salt
After fermentation add:
1 Tablespoons Lime
¼ cup cilantro
Dash Black pepper
1 teaspoon cumin
2 teaspoons chili powder
For more recipes:
Visit omin.llc for artwork, recipes, and updates on our fermentation invention!
Thanks for watching!
Cheap & Easy Charred Corn Salsa
If you're looking for a delicious and easy recipe to enjoy some summertime flavours, then try this charred corn salsa recipe! It's perfect for tacos, burritos and so much more. Made with fresh ingredients and simple instructions, this salsa is a great way to enjoy your summertime barbecue and picnic favourites.
See What I Served This With -
My Website - chefjackovens.com
My Main Channel - @Chef Jack Ovens
#shorts #salsa #cornsalsa
How to Make Black Bean and Corn Salad | Allrecipes.com
Get the recipe @
Watch how to make a simple Mexican-inspired corn and black bean salad with a tasty lime juice and olive oil dressing. This refreshing salad also includes avocado and red bell pepper, for a side dish that's as colorful as it is delicious. This simple salad doesn't need refrigeration. Just garnish with fresh cilantro and serve immediately!
Facebook
Twitter
@Allrecipesvideo
Pinterest
Bean Salad Recipes You Didn't Know You needed | Summer Perfection!
This delicious Mediterranean bean salad recipe is jam-packed with beans, roasted vegetables, and herbs in a simple sweet vinaigrette. The flavors in this side dish are incredible and will become your new favorite salad.
This tasty three-bean salad recipe is incredibly easy-to-make and jam-packed with beans and vegetables in a delicious vinaigrette. I’m not sure there is a more flavorful, simpler to prepare salad than this one.
PRINT OFF THE MEDITERRANEAN BEAN SALAD RECIPE AT:
Ingredients for this recipe:
• 1 seeded red bell pepper
• 1 seeded orange bell pepper
• 1 thickly sliced yellow squash
• 1 thickly sliced green zucchini
• ½ peeled and thickly sliced red onion
• ¼ cup olive oil
• 4 15-ounce cans drained and rinsed Great Northern beans
• 3 tablespoons finely minced fresh parsley
• 1/3 cup balsamic vinaigrette
• Chopped fresh oregano and basil for garnish
• Salt and pepper to taste
PRINT OFF THE THREE-BEAN BEAN SALAD RECIPE AT:
Ingredients for this recipe:
• 1/3 cup cider vinegar
• 1/4 cup olive oil
• ¼ cup sugar
• 2 cups trimmed green beans cut into bite-size pieces
• 2 cups trimmed wax beans beans cut into bite-size pieces
• 1 15-ounce can drained kidney beans
• 1 15-ounce can drained garbanzo beans
• ½ peeled and small diced yellow onion
• 1 small diced rib of celery
• ½ seeded and small diced red bell pepper
• 3 tablespoons finely minced fresh parsley
• salt and pepper to taste