Serves 4

  • 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

    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.

    Want more recipes like this delivered to your inbox? Sign up for the Food Newsletter!

    Next Story