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Sliced Steak with Roasted Corn Salsa

    3 cups fresh corn (about 3 ears)
    4 scallions, white and green parts thinly sliced separately
    2 tablespoons unsalted butter
    2 garlic cloves, minced
    1 1/2 teaspoons kosher salt
    1 1/2 teaspoons ground cumin
    1 teaspoon chili powder
    1/2 teaspoon black pepper
    2 plum tomatoes, finely diced
    1 to 2 fresh jalapeno chiles, finely diced (including seeds)
    1 (2-lb) trimmed boneless sirloin steak, about 1 1/2 inches thick
    1/4 cup finely chopped fresh cilantro
    lime wedges

  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
 jalapenos.

  Prepare grill for cooking. 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. 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
 slicing.

  While steak is standing, reheat corn mixture over moderate heat,
 stirring occasionally. Stir in cilantro and scallion greens. Spoon
 corn on top of sliced steak and pour over any accumulated juices.