Grilled Steak With Cilantro Sauce and Creamed Corn

Grilled Steak With Cilantro Sauce and Creamed Corn
Aya Brackett
Serve the grilled steak with warm tortillas and radishes to add some crunch.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
35
minutes

Ingredients

1/2
cup
chopped fresh cilantro leaves
1/2
red
jalapeño or serrano pepper, thinly sliced
1
tablespoon
red wine vinegar
2
tablespoons
plus 1 teaspoon olive oil
kosher salt and black pepper
1/2
small onion, chopped
1
teaspoon
ground cumin
1
10-ounce package frozen corn
1/2
cup
heavy cream
1 1/2
pounds
skirt steak, cut into 4 pieces
warm flour tortillas and sliced radishes, for serving

Directions

  1. In a small bowl, combine the cilantro, jalapeño, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
  2. Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the cumin and cook until fragrant, 30 seconds. Add the corn and cream and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes more.
  3. Heat grill to medium-high. Season the steak with ½ teaspoon each salt and black pepper. Grill, turning once, to the desired doneness, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve with the cilantro sauce, creamed corn, tortillas, and radishes.
Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 512
  • Fat 33 g
  • Sat Fat 13 g
  • Cholesterol 119 mg
  • Sodium 639 mg
  • Protein 39 g
  • Carbohydrate 15 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 44 mg
What does this mean? See Nutrition 101.