Chipotle-Lime Marinated Flank Steak with Charred Corn Salsa and Cilantro-Lime Rice

For the marinade: Finely chop 2 chipotle peppers from the can. Zest 2 limes, then juice 3 limes (should yield about 6 tablespoons juice). Peel and mince 3 garlic cloves.

In a medium bowl, combine 2 tablespoons chopped chipotle peppers, 2 teaspoons lime zest, 4 tablespoons lime juice, 3 minced garlic cloves, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.

Place the 1.5 pounds flank steak in a large resealable plastic bag or shallow dish. Pour in the marinade, ensuring the steak is well coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2-4 hours.

For the cilantro-lime rice: Rinse 1.5 cups rice under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and cook for 2 minutes, stirring frequently, until slightly toasted.

Add 3 cups chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

While rice cooks, finely chop 1/4 cup cilantro leaves and zest the remaining lime.

When rice is done, remove from heat and let stand covered for 5 minutes. Fluff with a fork, then fold in 1/4 cup chopped cilantro, remaining lime zest, and 1 tablespoon lime juice. Cover to keep warm.

For the corn salsa: Husk 3 ears of corn. Wash and dice 1 red bell pepper into small cubes. Peel and finely dice 1/2 red onion. Remove seeds and ribs from 1 jalapeño and finely dice. Chop 1/4 cup cilantro leaves.

Heat a large cast-iron skillet or grill pan over high heat until very hot. Add corn and cook, turning occasionally, until charred in spots, about 10-12 minutes total. Remove from heat and let cool slightly.

Stand each ear of corn upright on a cutting board and carefully slice off the kernels. Place kernels in a medium bowl.

Add diced red bell pepper, diced red onion, diced jalapeño, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper to the bowl with corn. Toss to combine. Set aside.

Remove steak from marinade and pat dry with paper towels. Discard the used marinade.

Heat a large grill pan or cast-iron skillet over high heat until very hot. Add the steak and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F), or until desired doneness.

Transfer steak to a cutting board and let rest for 10 minutes. This is crucial for juicy meat.

Slice the steak thinly against the grain at a slight angle.

To serve: Divide the cilantro-lime rice among 4 plates. Top with sliced flank steak and a generous portion of charred corn salsa. Garnish with additional cilantro if desired.