Ancho-Rubbed Flank Steak with Charred Corn Salsa, Black Bean-Quinoa Pilaf, and Lime-Grilled Poblanos

Pat 2 lbs flank steak dry with paper towels. In a small bowl, combine 2 tablespoons ancho chili powder, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Rub the spice mixture generously over both sides of the steak, pressing to adhere. Let rest at room temperature for 15 minutes.

Meanwhile, rinse 1.5 cups quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, bring 2.5 cups chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While quinoa cooks, drain and rinse one 15 oz can of black beans. Dice 1 medium red onion into small pieces. Roughly chop 1 cup fresh cilantro. Cut 4 limes: 2 into wedges for serving, and juice the other 2 (about 4 tablespoons lime juice total).

Heat a large cast-iron skillet or grill pan over high heat until smoking hot, about 3 minutes. Brush 3 whole poblano peppers with 1 tablespoon olive oil and place in the hot pan. Char the poblanos for 10-12 minutes total, turning every 2-3 minutes, until blistered and blackened on all sides. Remove to a plate and squeeze the juice of 1 lime over them. Set aside.

In the same hot skillet, add 3 cups fresh corn kernels (no additional oil needed). Char the corn without stirring for 3-4 minutes until blackened on one side, then stir and char for another 2-3 minutes. Transfer charred corn to a medium bowl. Add half of the diced red onion, half of the chopped cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, and 1/2 teaspoon salt. Toss to combine and set aside.

Add the drained black beans to the cooked quinoa along with the remaining diced red onion, remaining chopped cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice, and salt to taste. Stir gently to combine and keep warm.

Heat the same skillet over high heat again until very hot, about 2 minutes. Add 2 tablespoons olive oil and swirl to coat. Carefully place the seasoned flank steak in the pan. Sear without moving for 4-5 minutes until a dark crust forms. Flip and sear the other side for 4-5 minutes for medium-rare (internal temperature 130-135°F). For medium, cook 6 minutes per side.

Transfer the steak to a cutting board and let rest for 10 minutes. This resting period allows juices to redistribute throughout the meat.

While the steak rests, slice the charred poblano peppers in half lengthwise and remove seeds if desired (leave some for heat). Arrange on a serving platter.

After resting, slice the flank steak against the grain at a 45-degree angle into thin strips, about 1/4-inch thick. Arrange sliced steak on a serving platter.

Serve the sliced steak alongside the black bean-quinoa pilaf, charred corn salsa, and lime-grilled poblano halves. Garnish with lime wedges for squeezing over the steak.