Latin Steak with Pan-roasted Corn

By á-2304

Ingredients

• 2 new york strip steaks (14 oz. each)
• EVOO, for rubbing
• Salt and pepper
• 3 cups fresh (from 4 to 5 ears) or thawed frozen (16 oz.) corn kernels, patted dry
• 1/2 cup medium-hot salsa verde
• 3 oz. latin american cheese, such as queso fresco, finely crumbled
• 1 lime, cut into wedges

Preparation

Step 1

Heat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little EVOO and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 3 to 4 minutes longer for medium-rare. Transfer the steaks to a plate; tent with foil to keep warm.

Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.

To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.