The star of this dish is a punchy corn and roasted pepper salad that combines crunchy raw corn, quickly sauteed corn, chopped olives and sherry vinegar. We think this is a great match for a pan roasted, thinly sliced strip steak.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 ears of corn, kernels cut off (about 2 cups)
- 1 cup chopped piquillo peppers (from a 10- to 12-ounce jar)
- 1/2 cup fresh parsley, chopped, plus more for topping
- 1/3 cup pitted marinated mixed olives, chopped
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground pepper
- 3 8-ounce boneless strip steaks
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
Instructions
- Add all but 3/4 cup corn kernels to a medium bowl along with the piquillos, parsley, olives, 1 tablespoon vinegar and a pinch each of salt and pepper. Toss the corn salad well and set aside while cooking the steaks.
- Season the steaks well on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until very hot. Carefully add the steaks and cook until browned, 2 to 3 minutes per side for medium-rare. Remove to a cutting board and let rest.
- Return the skillet to medium heat and add the reserved 3/4 cup corn kernels and the garlic. Cook, scraping up some of the browned bits in the pan, until the corn is lightly browned, 2 to 3 minutes. Transfer the corn and any remaining oil to the bowl with the corn salad. Add the remaining 1 tablespoon vinegar to the skillet and scrape up more of the browned bits. Pour into the corn salad and toss well.
- Divide the corn salad among plates. Slice the steaks against the grain and add to the plates. Sprinkle with parsley.
Nutrition Facts
| Calories | 560 |
| Total Fat | 37 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 138 milligrams |
| Sodium | 754 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Sugar | 8 grams |
| Protein | 39 grams |
| Calories | 560 |
| Total Fat | 37 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 138 milligrams |
| Sodium | 754 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Sugar | 8 grams |
| Protein | 39 grams |