Sliced Steak With Roasted-Corn Salsa
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 cups
Corn (fresh about 3 ears)2 tbsps
Unsalted Butter1.5 tsps
Kosher Salt1.5 tsps
Ground Cumin1 tsp
Chili Powder1 tsp
Black PepperDirections:
1
Prepare grill for cooking
2
Prepare grill for cooking
3
Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes
4
Transfer to a bowl
5
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes
6
Remove from heat and stir in corn, tomatoes, and jalapeños
7
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes
8
Transfer to a bowl
9
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes
10
Remove from heat and stir in corn, tomatoes, and jalapeños
11
Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak
12
Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare
13
Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing
14
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally
15
Stir in cilantro and scallion greens
16
Spoon corn on top of sliced steak and pour over any accumulated juices
17
Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak
18
Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare
19
Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing
20
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally
21
Stir in cilantro and scallion greens
22
Spoon corn on top of sliced steak and pour over any accumulated juices