Sliced Steak with Roasted-corn Salsa

Recipe by Dave C
READY IN: 1hr 4mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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