Personalized Chef Aprons and More!
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. Transfer to a bowl.
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. Remove from heat and stir in corn, tomatoes, and
Prepare grill for cooking. Combine remaining 1/2
1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper
and sprinkle on both sides of steak. Grill, turning once, until an
instant-read thermometer inserted horizontally into thickest part of
meat registers 130F, 18 to 20 minutes total for medium-rare. Transfer
steak to a grooved cutting board and let stand 5 to 10 minutes before
While steak is standing, reheat corn mixture over
stirring occasionally. Stir in cilantro and scallion greens. Spoon
corn on top of sliced steak and pour over any accumulated juices.