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Cajun Skirt Steak With Creamed Corn


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  • 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


Servings 4
Adapted from


Step 1

1.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.
2.Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.
3.Meanwhile, heat broiler. Season the steak with blackening seasoning and ¼ teaspoon each salt and pepper. Place on a broilerproof rimmed baking sheet.
4.Broil steak for 3 to 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
5.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.

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