Steaks with Tangy Corn Relish and Super Cheese and Scallion Smashed Spuds

By dette

This a a gut bustingly delicious twist on steak and bakers

Ingredients

• 2-2 1/4 lbs. red or white boiling potatoes (of larger than
• golf ball, cut them in half)
• 4 tblsp EVOO
• 2 medium onions, thinly sliced
• 4 garlic cloves, chopped
• 1 1/2 tblsp chili powder
• 1 tsp cumin powder
• 1 tblsp sugar
• Salt and black pepper
• 4 1 inch delmonico steaks
• Montreal Steak Seasoning
• 1 1/2 c. chicken stock
• 1 10 oz box frozen corn kernels
• 2 oz. cream cheese, room temperature.
• 2 c. shredded Cheddar Cheese
• 4 scallions, thinly sliced
• 2 limes, both zested, one juiced and the other cut into
• quarters.
• 1/4 c. fresh cilantro leaves, coarsley chopped

Preparation

Step 1

Place the potatoes in a pot and cover with an inch or two and place over high heat to bring it up to a boil. Boil the potatoes for about 12 minues or until they are fork tender.
T start the corn relish, preheat a medium size skillet over medium high heat with 2 tblsp EVOO. Add the onions, garlic, chili powder, cumin, sugar, salt and ppper. Cook for 4-5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.

While the onions for the corn relish are cookingk preheat a large skillet over medium high heat witht he remaining 2 tblsp of EVOO. Pat the steaks dry with a papertowel, and seaon liberally witht he grill seasoning. Add the steaks to the hot skillet and cook on each side for 44-5 minutes for rare; 5-6 minutes for medium. Remove them from the skillet and let the steaks rest, loosely coverd with foil, for about 5 minutes.

Once you have the steaks going, get back to the corn relish. Afd the chicken stodk and bring the liquid up to a bubble. Add the corn and continue to cook for about 2-3 minutes or until the liquids have reduced by half.

Check on the boiling potatoes If tender, drain and return them to the hot potl Smash the potatoes with a masher and combine them with the cream cheese, cheddar cheese and scallions. Season witha little salt and pepper. Resmash, tastel, and adjust the seasoning.

To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.

Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed spuds.