STEAK WITH CHARRED CORN SALSA RECIPE - (4.3/5)
Provided by á-25994
Number Of Ingredients 11
Steps:
- 1. To prepare lean steak, place in a glass or ceramic container, coat with Worcester sauce, cover with plastic wrap, and refrigerate for at least 3 hours. 2. Place corn on end in a large bowl and carefully use a parking knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cover over medium-high heat for 15-20 minutes, stirring every 5 minutes, until kernels are charred. 3. Transfer charred corn to a large mixing bowl and add onion, jalapeno, salt, tomatoes,vinegar and lime juice. Stir to blend. Refrigerate salsa while preparing meat. 4. Season both sides of steak with steak seasoning before grilling. 5. Serve steak with charred corn salsa heaped on top. Per Serving (with london broil beef): 244 calories, 9g fat, 12g total carbohydrate, 2g dietary fiber, 27g protein.
CHARRED SWEETCORN SALSA
Steps:
- Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
- Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.
SLICED STEAK WITH ROASTED-CORN SALSA
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
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.
FLANK STEAK TACOS WITH CHARRED CORN SALSA
Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
- When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
- Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
- Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
SAVORY GARLIC STEAK WITH CHARRED TOMATO SALSA
from the Lawry's company Grilling Cookbook NOTE: the recipe specifically calls for "Lawry's Italian Garlic Steak Marinade With Roasted Garlic & Olive Oil"
Provided by Celeste
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large resealable plastic bag, pour marinade over steak; turn to coat. Close bag and marinate in refrigerator 30 minutes.
- Remove steak from marinade, discarding marinade. Grill or broil steak, turning once, 8 minutes or until desired doneness. Remove and keep warm.
- Meanwhile, evenly sprinkle 1/2 teaspoons garlic salt on onion. Grill or broil onions and tomatoes, turning once; stir in remaining ingredients. Serve with grilled steak.
Nutrition Facts : Calories 231.3, Fat 9.8, SaturatedFat 4, Cholesterol 46.5, Sodium 71, Carbohydrate 10.1, Fiber 2.5, Sugar 5.8, Protein 25.9
STEAK TACOS WITH CHARRED SALSA
Make and share this Steak Tacos With Charred Salsa recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush first 5 ingredients with 2 tablespoons olive oil. Cook corn and onions in hot pan, turning occasionally, 5-6 minutes or until charred. Remove from pan. Cook peppers in pan 5-6 minutes or until charred. Remove from pan. Cook tomatoes in pan 2-3 minutes or until charred.
- Rub steak with steak seasoning, and cook in pan over medium-high heat 5-6 minutes on each side or to desired degree of doneness. Remove from pan and let stand 5 minutes. Chop steak. Cut corn kernels from cobs and place in a large bowl. Chop onion, bell pepper, poblano and tomatoes. Stir together garlic, next 2 ingredients (lime juice and salt), remaining 2 tablespoons oil and chopped vegetables. Serve steak and salsa in tortillas with desired toppings.
Nutrition Facts : Calories 523.1, Fat 24.1, SaturatedFat 6.4, Cholesterol 98.3, Sodium 429.8, Carbohydrate 41.2, Fiber 7, Sugar 6, Protein 38.1
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.
Provided by Anathema
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- prepare a grill for medium high heat.
- oil grate.
- grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
- cut kernels from cobras and place in medium bowl.
- add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
- set salsa aside.
- coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
- grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
- cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
- transfer to a cutting board and let rest 10 minutes.
- return steak to grill just to recaps exterior, about 1 minute per side.
- transfer back to cutting board and slice against the grain.
- serve topped with salsa.
Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6
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- Put the pan back over a high heat, brush the steak with a little oil and season well. Cook for 3 minutes on one side, pressing down with a spatula to get good colour, then flip and cook for another 2 minutes for medium-rare, or cook until done to your liking. Transfer to a board and set aside to rest.
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