Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Strip Steaks with Corn Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 37 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 138 milligrams
- Sodium
- 754 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Sugar
- 8 grams
- Protein
- 39 grams
The star of this dish is a punchy corn and roasted pepper salad that combines crunchy raw corn, quickly sauteed corn, chopped olives and sherry vinegar. We think this is a great match for a pan roasted, thinly sliced strip steak.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 37 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 138 milligrams
- Sodium
- 754 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Sugar
- 8 grams
- Protein
- 39 grams
Ingredients
Directions
- Add all but 3/4 cup corn kernels to a medium bowl along with the piquillos, parsley, olives, 1 tablespoon vinegar and a pinch each of salt and pepper. Toss the corn salad well and set aside while cooking the steaks.
- Season the steaks well on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until very hot. Carefully add the steaks and cook until browned, 2 to 3 minutes per side for medium-rare. Remove to a cutting board and let rest.
- Return the skillet to medium heat and add the reserved 3/4 cup corn kernels and the garlic. Cook, scraping up some of the browned bits in the pan, until the corn is lightly browned, 2 to 3 minutes. Transfer the corn and any remaining oil to the bowl with the corn salad. Add the remaining 1 tablespoon vinegar to the skillet and scrape up more of the browned bits. Pour into the corn salad and toss well.
- Divide the corn salad among plates. Slice the steaks against the grain and add to the plates. Sprinkle with parsley.
