Coriander Steak With Warm Corn Salad Food

GRILLED STEAK WITH GREEK CORN SALAD

Steps:

• Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
• Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
• Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

CORIANDER STEAKS WITH TOMATO & ROCKET SALAD

Steps:

• Crush the coriander seeds with the black peppercorns. Add the dried red chilli flakes, then use to coat both sides of the steaks. Set aside. Preheat a griddle pan on a high heat.
• Cut the cherry tomatoes in half then toss with the red onion, olive oil and lemon juice and season with salt, pepper and a pinch of sugar. Toss in the rocket.
• Griddle the steaks for 2-3 minutes each side, allow to rest, and serve with the salad.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

CORIANDER FLANK STEAK

Steps:

• press coriander into both sides of flank steak.
• stir together remaining ingreds and pour over flank steak, marinate 10 minutes or longer.
• heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD

Steps:

• Pat steaks dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
• Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
• Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

CORIANDER STEAK WITH WARM CORN SALAD

Steps:

• Heat 10-inch skillet or grill pan over med-high heat until very hot. Brush pan with 1 tbsp oil. On waxed paper, mix coriander, pepper, and 1/2 tsp salt -- use to coat both sides of steaks.
• Place steaks in grill pan; cook about 8 min, turning once for medium-rare or desired doneness.
• Meanwhile, in 2-quart saucepan, heat remaining oil over medium-high heat. Add red pepper and onion, cook, stirring occassionally until very soft, about 5 minutes. Stir in corn; heat through. Stir in cilantro, lime juice, cumin, and remaining salt. Makes about 2 1/2 cups.
• Transfer steaks to cutting board. Thinly slice steak and serve with corn salad.