Apr 24, 2013 8:13 PM

Summer Steak with Sauteed Corn & Salsa

In her new book Modern Mediterranean:Easy Flavorful Home Cooking she provides us with plenty of tempting recipes to immediately indulge the inspired impulse to cook that statement evokes in us. Bright, simple flavorful recipes that deliver a tremendous satisfaction bang for the effort buck. I adore this book. It is highly personal and working through a few recipes makes me feel like I am becoming friends with Melia. It is compelling, richly illustrated and patently clear that this woman is a culinary sensualist who is letting you in on the secret to fabulous family meals. I imagine that the recipes that are due to become my own families favorites lie embedded in the pages. it is now up to me to discover them! what delicious fun.

The first "hit" with the family was the Summer Steak with Corn Salsa. A dish a success as much for the corn salsa, if not more so, than the steak.(I am quick to point out that this corn salsa would work with an number for proteins too. I tried it with a split kosher turkey breast the next night and it was amazing.)

Summer Steak with Sautéed Corn & Salsa
In the summer months at The Smile I serve our steak entrée arranged over a
bed of sautéed plump, sweet corn and spoon a rustic tomato salsa on top.

1 Make the salsa: In a medium-size bowl, combine all the ingredients and
let sit at room temperature while you prepare the steak and corn.

2 Make the steak: Preheat the oven to 400°F (205°C). Let the steak sit
out until it comes to roughly room temperature; this will help it cook
more evenly. Season each side of the steak with B⁄c teaspoon of the salt
and a very generous amount of pepper.

3 In a large ovenproof frying pan, preferably cast iron, heat the grapeseed
oil over high heat until very hot, about 3 minutes. Place the steak in the
pan and cook until nicely browned, about 3 minutes. Flip and cook until
the other side is browned as well, about 2 minutes.

4 Transfer the pan to the oven and cook for 5 minutes for medium-rare.
Remove the steak to a carving board and let rest while you cook the

5 Make the corn: In a wide heavy-bottomed sauté pan, heat the olive oil
over medium-high heat for about 30 seconds. Add the scallions and
cook until they are soft and some pieces are just beginning to brown,
2 to 3 minutes.

6 Add the corn kernels, salt, and pepper to taste. Cook, stirring often,
until the corn is cooked through but not browned, about 4 minutes.
Remove from the heat and stir in the lime zest.

7 Spread the corn on a platter. Cut the steak against the grain into pieces
B⁄c inch (12 millimeters) thick. Arrange the steak over the corn. Spoon the
salsa on top of the steak and serve.

Serves 4

for the salsa:
½ pint (150 grams) grape tomatoes,
halved lengthwise
¼ large red onion, very finely diced
½ jalapeño pepper, seeded and very
finely diced
½ cup (30 grams) roughly chopped
fresh cilantro
½ teaspoon kosher salt
½ cup (120 milliliters) extra-virgin
olive oil
2 tablespoons freshly squeezed
lime juice (from 2 limes)

For the steak:
1 (1 B/c-pound / 680-gram)
piece flank steak, 1 inch
(2.5 centimeters) thick
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon grapeseed oil
(or vegetable oil)
For the corn:

3 tablespoons (45 milliliters)
extra-virgin olive oil
1 small bunch scallions (about 6),
roots trimmed, darkest green tops
discarded, very thinly sliced
5 ears sweet yellow corn, shucked,
kernels cut off as close to the
cobs as possible (4 to 5 cups /
660 to 825 grams)
½ teaspoon kosher salt
Freshly ground black pepper
Grated zest of 2 limes


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