Skirt Steak With Southwestern Creamed Corn Recipe
Photo: John Kernick
Serves 4
Ingredients
1 1/2 lbs. skirt steak
1 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
1 Tbsp. olive oil
1 large onion, diced
4 cups corn kernels (from 4 to 6 ears)
3/4 cup sour cream
1/4 cup pickled jalapeño slices
1/2 cup chopped cilantro
Directions
Total time: 25 minutes
Heat broiler on high. Season steak with 1/2 tsp. each salt and pepper. Place on a foil-lined baking sheet and broil 3 to 4 minutes per side (for medium-rare). Let rest at least 5 minutes before slicing. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion; and remaining 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add corn kernels and cook, stirring often, until just tender, about 3 minutes. Remove from heat and stir in sour cream. Fold in pickled jalapeños and cilantro.
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Ingredients
Directions
Total time: 25 minutes
Heat broiler on high. Season steak with 1/2 tsp. each salt and pepper. Place on a foil-lined baking sheet and broil 3 to 4 minutes per side (for medium-rare). Let rest at least 5 minutes before slicing. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion; and remaining 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add corn kernels and cook, stirring often, until just tender, about 3 minutes. Remove from heat and stir in sour cream. Fold in pickled jalapeños and cilantro.
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