Steak with chili pepper and creamed corn

Ingredients:

• 1 tbsp. ancho chili powder
• 2 teaspoons of sugar
• 0.7 kg flank steak
• 2 tbsp. l. olive oil
• 1 white onion, diced
• 2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
• 2 cups frozen corn
• 1 can 140 g of unsweetened condensed milk (about 2/3 cup)
• 3 thin onions, thinly sliced
• Lime wedges, for serving

Preparation:

1. Preheat the oven to broil. In a small bowl, combine the chili powder, sugar, and 1 teaspoon each of salt and black pepper. Brush the entire surface of the steak with 1 tablespoon of olive oil, then rub both sides with the spice mixture. Transfer to a baking sheet and let the meat rest for 10 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until the onion is translucent, about 4 minutes. Add the frozen corn and cook, stirring, for 2 minutes. Reduce the heat to medium and stir in the unsweetened condensed milk. Cook until the mixture is thick and creamy, about 7 minutes. Season with salt and pepper to taste.
3. Grill the steak for 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5-10 minutes, then slice against the grain. Serve with creamed corn, sprinkled with green onions, and garnished with lime wedges.