Steaks With Tangy Corn Relish And Super Cheese And Scallion Smas Recipes

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STEAKS WITH TANGY CORN RELISH AND SUPER CHEESE AND SCALLION SMAS



Steaks With Tangy Corn Relish and Super Cheese and Scallion Smas image

This recipe is taken from the Rachael Ray Express meals cookbook. I thought since almost every recipe she has is on this website and this one wasn't. It needed to be. My husband and I love this recipe.

Provided by ndp392

Categories     Steak

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 -2 1/4 lbs red or white boiling potatoes
4 tablespoons extra virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon sugar
salt
pepper
4 Delmonico steaks, 1 inch (ribeye with the bone)
McCormick's Montreal Brand steak seasoning
1 1/2 cups chicken stock
1 (10 ounce) box frozen corn kernels
2 ounces cream cheese, at room temp
2 cups cheddar cheese, shredded
4 scallions, thinly sliced
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves

Steps:

  • Place the potatoes in a medium- sized sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil potatoes for about 12 minutes, or until they are fork tender.
  • To start the corn relish, preheat a medium-size skillet over medium heat with 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin,sugar,salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.
  • While the onions for the corn relish are cooking preheat a large skillet over medium heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare, or 5 to 6 minutes for medium. Remove then from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.
  • Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2-3 minutes, or until the liquids have reduced by half.
  • Check on the boiling potatoes. If tender, drain, and return to the hot pot. Smash the potatoes with the masher and combine them with the cream cheese, cheddar cheese and the scallions. Season with a little salt and pepper. Remash, taste, and adjust the seasonings.
  • To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.
  • Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed suds.

Nutrition Facts : Calories 759.1, Fat 39.8, SaturatedFat 17.4, Cholesterol 77.6, Sodium 568.7, Carbohydrate 82, Fiber 8.8, Sugar 10.4, Protein 25.5

SLICED STEAK WITH ROASTED-CORN SALSA



Sliced Steak with Roasted-Corn Salsa image

Categories     Beef     Tomato     Quick & Easy     Dinner     Steak     Corn     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

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 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 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

Steps:

  • 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 to 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 to 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 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 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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