Cajun Skirt Steak With Creamed Corn

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Serves 4| Hands-On Time: 20m | Total Time: 20m

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

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.
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.
Meanwhile, heat broiler. Season the steak with blackening seasoning and ¼ teaspoon each salt and pepper. Place on a broilerproof rimmed baking sheet.
Broil steak for 3 to 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
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.

By Sara Quessenberry, August 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 662

Fat 40g
Sat Fat 17g
Cholesterol 139mg
Sodium 930mg
Protein 42g
Carbohydrate 38g
Sugar 8g
Fiber 6g
Iron 5mg
Calcium 91mg

What does this mean? See Nutrition 101.

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Quick Tip

Fresh corn is the best, but thawed frozen kernels also work in this recipe. To achieve a similar creamy consistency, add 1 tablespoon flour to the softened onions and cook for 1 minute before adding the frozen corn and half-and-half.