Chuck may not realize it, but watching him cook is aesthetically pleasing. Besides the aromas wafting through the house, he has a knack for gathering all the ingredients in a visual artistic kind of way. Here’s today’s recipe, in progress. He gets full points for presentation, both during cook time and on the table.
Chuck made this Sunday night. I’m planning to make it again later in the summer when the corn is local and fresh. We used green onions and cilantro from the garden this time, and we’ll have jalapenos and plum tomatoes available later in the gardening season.
Steak with Corn Salsa
3 cups fresh corn
4 scallions, green and white parts cut separately
2 Tablespoons unsalted butter
2 cloves garlic
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 plum tomato, diced
1 jalapeno pepper, diced
1 pound steak
1/4 cup cilantro, freshly chopped
Pan roast corn in a large skillet, stirring occasionally until browned. Transfer to bowl.
Cook the white part of the scallion in the butter along with the garlic and 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper.
Remove skillet from heat and stir in corn, jalapeno, and tomato.
Combine remaining spices and season steak. Cook to desired heat. Transfer to cutting board. While steak cools, reheat the corn mixture. Stir in green scallions and cilantro.
Slice steak into thin slices, top with corn mixture, and serve!
Amigo heard the recipe on one of his favorite Saturday morning radio shows, Zorba Paster on Your Health. He suggested we try it, and we’re glad we did. This one is a winner, Zorba. Thanks for sharing!