Sheet-Pan Carne Asada

¼ C. vegetable oil

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander

¾ tsp. salt

2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)

1 medium red bell pepper, cut in thin strips

1 medium yellow bell pepper, cut in thin strips

1 medium yellow onion, thinly sliced

1 package (1 oz) taco seasoning mix

¼ tsp. ground red pepper (cayenne)

1 1/3 lb. beef flank steak

 

Tortillas and Toppings, as desired: flour tortillas, crumbled queso fresco, sliced radishes, diced avocado, chopped fresh cilantro, sour cream

 

Position oven rack 4 inches from broiler element. Spray 18×13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 T. of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 T. oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables. Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil and let steak rest 5 minutes. Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings.  Note: If your oven’s broiler only covers the center of your oven, start steak in the center of the pan, then thoroughly stir vegetables and position them in center while steak rests to ensure all elements get plenty of time directly under the flames. If desired, cut corn from cobs for serving.