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RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Steak Corn Salad

This spice crusted strip steak with charred corn and edamame salad is perfect for the summer.

This recipe is , , with main ingredient

Steak and Corn Recipe

Crusty Steak with Charred Corn and Edamame Salad

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Bobby Parrish
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Ingredients

  • 2 strip steaks 12 ounces each
  • 1 teaspoon each smoked paprika & fennel powder
  • ½ teaspoon ground coriander
  • 2 ears of corn
  • 1 cup frozen edamame
  • 1/3 cup red onion chopped
  • ½ a red bell pepper diced
  • 1 red chile or jalepeno thinly sliced
  • 2 tablespoons freshly chopped Italian flat leaf parsley
  • 2 tablespoons walnuts chopped & roasted(optional)
  • Zest and juice of ½ a lime
  • Extra virgin olive oil
  • Kosher salt & pepper

Instructions

  1. Make the spice rub by combining the smoked paprika, fennel, and coriander in a small bowl and mixing well. Season the steaks with a generous pinch of salt and spice rub on both sides and allow to sit at room temperature for 20 minutes. Pre-heat oven to 400 F for the steaks.
  2. Meanwhile, peel the corn and either cook it on a hot grill or a grill pan until its charred in spots, about 8-10 minutes. When ready, cut the corn kernels off the cob and place in a large bowl. Pre-heat a small pan over medium-high heat and add the frozen edamame to the pan along with 1 teaspoon of oil and cook for 5 minutes until warmed through. Add the edamame to the corn along with the red onions, bell pepper, sliced chile, parsley, walnuts, lime zest and juice, ¼ teaspoon salt, and a few cracks of pepper. Mix very well and check for seasoning, set aside.
  3. Pre-heat a cast iron pan just under high heat for 2 minutes. Add 2 teaspoons of avocado or grapeseed oil to the pan along with the steaks. Cook for 2 minutes without touching the meat, when the crust looks nicely charred flip the steak over and repeat. Once crusty on both sides move the steaks to a sheet tray and cook in the oven for 8-10 minutes for medium-rare. It's best to use a probe thermometer to read the exact internal temperature of the beef. Remove from oven and allow to rest for 5 minutes. Serve the steaks with the corn salad and enjoy!

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