Dinner Tonight: Sliced Steak with Roasted Corn Salsa

Name: Dinner Tonight: Sliced Steak with Roasted Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 1 teaspoon chili powder; 59 milliliters fresh cilantro, chopped; 710 milliliters fresh corn (about 3 ears); 1 jalapeño, stemmed and finely chopped; 2 teaspoons kosher salt; 2 limes; 4 scallions, white and green parts thinly sliced and separated; 2 tomatoes, stems removed and finely chopped; 907 grams top sirloin steaks (about 1 1/2 inches thick); 2 Tbsps (1/4 stick) unsalted butter; 2 teaspoons whole cumin seeds, toasted and groung

Dinner Tonight: Sliced Steak with Roasted Corn Salsa might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 494 calories, 55g of protein, and 19g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It will be a hit at your valentin day event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of scallions, cilantro, top sirloin steaks, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F. Set 12-inch cast-iron skillet over high heat until smoking.

Equipment you will use

Frying Pan

Oven

Add the corn and cook, stirring often, until the corn is slightly blackened, 8 to 10 minutes. Set corn aside in large bowl.

Ingredients you will need

Corn

Equipment you will use

Bowl

Reduce heat to medium.

Add butter and heat until melted, swirling pan to coat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add scallion whites, garlic, 1 teaspoon of salt, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/4 teaspoon pepper. Cook until scallions are very tender, 4 to 5 minutes.

Ingredients you will need

Chili Powder

Green Onions

Garlic

Pepper

Cumin

Salt

Transfer to bowl with corn.

Ingredients you will need

Corn

Equipment you will use

Bowl

Add tomatoes and jalapeños to bowl and toss to combine. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Equipment you will use

Bowl

Sprinkle remaining salt, cumin, chili powder, and pepper on both sides of each steak. Clean out the cast-iron skillet, and then place it over high heat.

Ingredients you will need

Chili Powder

Pepper

Cumin

Steak

Salt

Equipment you will use

Frying Pan

Add canola oil and heat until smoking.

Ingredients you will need

Canola Oil

Add steaks and cook without moving until crust is formed, about 3 minutes. Flip steaks and cook 3 minutes longer.

Ingredients you will need

Steak

Crust

Transfer to oven and continue cooki until instant read thermometer inserted into center or steak registers 130°F.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Oven

Transfer to plate, tent with aluminum foil, and allow to rest for 5 minutes.

Equipment you will use

Aluminum Foil

Slice steaks 1/4 inch thick, top with salsa, and sprinkle with the green scallion and cilantro.

Ingredients you will need

Cilantro

Green Onions

Steak

Salsa

Serve immediately with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1Tbsp

canola oil 1teaspoon

chili powder 59milliliters

fresh cilantro, chopped 710milliliters

fresh corn (about 3 ears)1

jalapeño, stemmed and finely chopped 2teaspoons

kosher salt 2

limes 4

scallions, white and green parts thinly sliced and separated 2

tomatoes, stems removed and finely chopped 907grams

top sirloin steaks (about 1 1/2 inches thick)2Tbsps

(1/4 stick) unsalted butter 2teaspoons

whole cumin seeds, toasted and groung

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.