Grilled Steak With Cilantro Sauce and Creamed Corn

Photo by Aya Brackett
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 512 calories
    • 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


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


  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.