Cajun Skirt Steak With Creamed Corn
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Serves 4
| Hands-On Time: 20m | Total Time: 20m
This recipe goes well with...
Goat Cheese Bruschetta
Gazpacho
Raspberry S'mores
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped
4 cups fresh corn kernels (from 8 ears)
1 cup half-and-half
kosher salt and black pepper
1 1/2 pounds skirt steak, cut into 2 pieces
2 teaspoons blackening or Cajun seasoning
4 cups mixed greens
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Related: 10 Recipe Ideas for Flank Steak
Directions
Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.
Meanwhile, heat broiler. Season the steak with the blackening seasoning and ¼ teaspoon each salt and pepper. Place on a broilerproof rimmed baking sheet and broil for 3 to 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
In a medium bowl, toss the greens and tomatoes with the oil and ¼ teaspoon each salt and pepper. Serve with the steak and corn.
Quick tip: Fresh corn is the best, but thawed frozen kernels also work in this recipe. To achieve a similar creamy consistency, add 1 tablespoon of flour to the softened onions and cook for 1 minute before adding the frozen corn and half-and-half.
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By Sara Quessenberry, August 2010
Photo by Con Poulos
