© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Gourmet, Sep 2000
3 cups fresh corn, about 3 ears
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 ½ teaspoons kosher salt
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced, including seeds
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, ½ teaspoon each cumin and chili powder, and ¼ teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
2 pound trimmed boneless sirloin steak, about 1 ½ inches thick
¼ cup finely chopped fresh cilantro
Combine remaining ½ teaspoon salt, 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ 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 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
While steak is standing, reheat roasted corn salsa 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.