Grilled Steak With Cilantro Sauce and Creamed Corn
Serves 4|
Hands-On Time:
|
Total Time:
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
- In a small bowl, combine the cilantro, jalapeño, vinegar, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 512
- Fat 33g
- Sat Fat 13g
- Cholesterol 119mg
- Sodium 639mg
- Protein 39g
- Carbohydrate 15g
- Sugar 3g
- Fiber 3g
- Iron 4mg
- Calcium 44mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
For soft and flavorful warmed tortillas, heat them over low heat, either on a grill or the stove. Heat, one at a time, turning
often, until warmed through with a few brown spots.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
