Steak With Charred Corn Salsa Recipe 435

FLANK STEAK TACOS WITH CHARRED CORN SALSA

Steps:

• Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
• When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
• Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
• Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.

CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS

Steps:

• 1. Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours. 2. Assemble tomatoes, cheese and lettuce leaves on a platter. 3. Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat. 4. Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into ½-inch thick slices. 5. Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Corn & Whole Wheat Tortillas with non-stick spray and grill on each side no more than 30 seconds. 6. Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
• - Substitute chicken in place of flank steak for a non-red meat variation. - Drizzle your favorite salsa and sour cream if desired.

STEAK WITH CHARRED CORN SALSA RECIPE - (4.3/5)

Steps:

• 1. To prepare lean steak, place in a glass or ceramic container, coat with Worcester sauce, cover with plastic wrap, and refrigerate for at least 3 hours. 2. Place corn on end in a large bowl and carefully use a parking knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cover over medium-high heat for 15-20 minutes, stirring every 5 minutes, until kernels are charred. 3. Transfer charred corn to a large mixing bowl and add onion, jalapeno, salt, tomatoes,vinegar and lime juice. Stir to blend. Refrigerate salsa while preparing meat. 4. Season both sides of steak with steak seasoning before grilling. 5. Serve steak with charred corn salsa heaped on top. Per Serving (with london broil beef): 244 calories, 9g fat, 12g total carbohydrate, 2g dietary fiber, 27g protein.