Sliced Steak With Roasted-Corn Salsa Recipe

Name: Sliced Steak With Roasted-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh corn (about 3 ears); 4 scallions, white and green parts thinly sliced separately; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon black pepper; 2 plum tomatoes, finely diced; 1 -2 fresh jalapeno chile, , finely diced (, including seeds); 1 (2 lb) trimmed boneless sirloin steaks, about 1 1/2 inches thick; 1/4 cup finely chopped fresh cilantro

Servings: persons

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 -2 fresh jalapeno chile, , finely diced (, including seeds)
1 (2 lb) trimmed boneless sirloin steaks, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro

1
Accompaniment: lime wedges.
2
Prepare grill for cooking.
3
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 .
4
Transfer to a bowl.
5
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 .
6
Remove from heat and stir in corn, tomatoes, and jalapenos.
7
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.
8
Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130u00b0F, 18-20 minutes total for medium-rare.
9
Transfer steak to a grooved cutting board and let stand 5-10 minutes before slicing.
10
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally.
11
Stir in cilantro and scallion greens.
12
Spoon corn on top of sliced steak and pour over any accumulated juices.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups fresh corn (about 3 ears), 4 scallions, white and green parts thinly sliced separately, 2 tablespoons unsalted butter, 2 cloves garlic, minced, and more.

Yes, Sliced Steak With Roasted-Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sliced Steak With Roasted-Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions