Cajun Skirt Steak With Creamed Corn

Cajun Skirt Steak With Creamed Corn
Con Poulos
The spice rub gives the steak an instant flavor boost, and the meat cooks in no time in the oven. If you can’t get your hands on fresh corn, thawed frozen kernels will also work in this recipe.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
unsalted butter
1
small onion, chopped
4
cups
fresh corn kernels (from 8 ears)
1
cup
half-and-half
kosher salt and black pepper
1 1/2
pounds
skirt steak, cut into 2 pieces
2
teaspoons
blackening or Cajun seasoning
4
cups
mixed greens
1
cup
cherry tomatoes, halved
1
tablespoon
olive oil

Directions

  1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
  2. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.
  3. Meanwhile, heat broiler. Season the steak with blackening seasoning and ¼ teaspoon each salt and pepper. Place on a broilerproof rimmed baking sheet.
  4. Broil steak for 3 to 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
  5. In a medium bowl, toss the greens and tomatoes with the oil and ¼ teaspoon each salt and pepper. Serve with the steak and corn.
Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 662
  • Fat 40 g
  • Sat Fat 17 g
  • Cholesterol 139 mg
  • Sodium 930 mg
  • Protein 42 g
  • Carbohydrate 38 g
  • Sugar 8 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 91 mg
What does this mean? See Nutrition 101.