Cajun Skirt Steak With Creamed Corn

Cajun Skirt Steak With Creamed Corn
Con Poulos
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preparation
20
minutes
cooking
20
minutes
Serves 4

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.

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