Sliced Steak With Roasted Corn Salsa Recipes

SLICED STEAK

Steps:

• Slice steak into 2 inch strips.
• Cook steak in electric skillet for till a little pink.
• While steak is cooking, mix steak sauce, water, seasoning in a bowl.
• Adjust seasoning as needed and adding more water to thin.(If too strong, just use your own judgement).
• Pour mixture over steak.
• Simmer on low heat for about 30 minutes to an hour(the longer it simmers the more tender it gets).
• Serve with sauted vegtables,on egg noodles or however else you can think of.
• Enjoy!

SLICED STEAK WITH ROASTED-CORN SALSA

Steps:

• Accompaniment: lime wedges.
• Prepare grill for cooking.
• 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, 8-10 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, 3-4 minutes .
• Remove from heat and stir in corn, tomatoes, and jalapeños.
• 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.
• Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18-20 minutes total for medium-rare.
• Transfer steak to a grooved cutting board and let stand 5-10 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.

SLICED STEAK WITH ROASTED-CORN SALSA

Steps:

• Prepare grill for cooking.
• 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. 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 jalapeños.
• 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. 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. 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.