Coriander Steak With Warm Corn Salad Recipes
CORIANDER FLANK STEAK
Make and share this coriander flank steak recipe from Food.com.
Provided by chia2160
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- press coriander into both sides of flank steak.
- stir together remaining ingreds and pour over flank steak, marinate 10 minutes or longer.
- heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.
CORIANDER TERIYAKI FLANK STEAK
Categories Beef Broil Quick & Easy Dinner Soy Sauce Coriander Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
- Preheat broiler.
- Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.
RIB-EYE STEAK WITH WARM TOMATO CORN SALAD
Steps:
- Pat steaks dry and sprinkle with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
- Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
- Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.
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- Make the spice rub by combining the smoked paprika, fennel, and coriander in a small bowl and mixing well. Season the steaks with a generous pinch of salt and spice rub on both sides and allow to sit at room temperature for 20 minutes. Pre-heat oven to 400 F for the steaks.
- Meanwhile, peel the corn and either cook it on a hot grill or a grill pan until its charred in spots, about 8-10 minutes. When ready, cut the corn kernels off the cob and place in a large bowl. Pre-heat a small pan over medium-high heat and add the frozen edamame to the pan along with 1 teaspoon of oil and cook for 5 minutes until warmed through. Add the edamame to the corn along with the red onions, bell pepper, sliced chile, parsley, walnuts, lime zest and juice, ¼ teaspoon salt, and a few cracks of pepper. Mix very well and check for seasoning, set aside.
- Pre-heat a cast iron pan just under high heat for 2 minutes. Add 2 teaspoons of avocado or grapeseed oil to the pan along with the steaks. Cook for 2 minutes without touching the meat, when the crust looks nicely charred flip the steak over and repeat. Once crusty on both sides move the steaks to a sheet tray and cook in the oven for 8-10 minutes for medium-rare. It's best to use a probe thermometer to read the exact internal temperature of the beef. Remove from oven and allow to rest for 5 minutes. Serve the steaks with the corn salad and enjoy!
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