Meal 12: Ancho Chile-Rubbed Steak with Corn Salsa & Smashed Garlic-and-Herb Potatoes

2 (1-lb) flank steaks
1 Tbsp ancho chile powder (such as
McCormick)

1 ½  tsp ground cumin 3⁄4 tsp salt
3⁄4 tsp pepper
3 Tbsp olive oil, divided
1 (16-oz) pkg frozen whole kernel corn, thawed
1 Tbsp minced garlic
1⁄2 cup fresh salsa
1⁄4 cup chopped fresh cilantro

Smashed Garlic-and-Herb Potatoes

2 (16-oz) pkg microwavable garlic-parsley creamer potatoes (such as The Little Potato Company)
2 Tbsp olive oil
1 green onion, chopped

Instructions 

Ancho Chile-Rubbed Steak with Corn Salsa: Sprinkle steaks with chile powder, cumin, salt, and pepper. Cook steaks, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet 4 to 5 minutes per side or to desired doneness; remove from skillet. Sauté corn and garlic in 1 Tbsp hot oil 4 to 5 minutes or until
browned. Stir in salsa; cook until thoroughly heated. Thinly slice steak against the grain. Serve corn salsa over steak; sprinkle with
cilantro. Note: Serve with lime wedges, if on hand.

Smashed Garlic-and-Herb Potatoes: Preheat oven to 450°F. Prepare potatoes according to package directions, omitting fat and reserving seasoning packets. Place potatoes on a foil-lined baking sheet coated with cooking spray. Gently smash using bottom of a sturdy glass or spatula. Whisk together oil and seasoning packets; drizzle over potatoes. Bake 12 to 15 minutes or until browned and crisp. Sprinkle with green onion

Makes 6 servings

NUTRITION AT A GLANCE:
Per serving: 379 calories, 21 g fat, 3 g saturated fat, 25 g protein, 25 g carbohydrate, 6 g dietary fiber, 475 mg sodium