Grilled Steak With Cilantro Sauce and Creamed Corn

Grilled Steak With Cilantro Sauce and Creamed Corn
Aya Brackett
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preparation
30
minutes
cooking
35
minutes
Serves 4

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.

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