I’m not one of those Californians that doesn’t eat red meat. Even though I don’t eat it often, I really like a good steak. Unfortunately, as adept as I can be in the kitchen, I’ve never been very successful in cooking steak. It either comes out too done or not cooked enough, and the flavor is always off. I probably don’t cook it often enough to get any better at it.
I found this recipe for salsa verde steak in Rachael Ray’s “Everyday” magazine. Since I’ve been working on a corn theme the last couple of weeks, this recipe stood out as it calls for fresh corn.
Salsa Verde Steak (serves 4)
2 New York strip steaks (about 14 oz each)
Olive oil for rubbing
salt and pepper
3 cups fresh corn kernels (frozen can be used if thawed and patted dry)
3 oz queso fresco cheese (it crumbles like feta but is creamier)
I also added fresh cilantro
8 corn tortillas
1. Rub steaks with olive oil and season well with salt and pepper.
2. Heat cast-iron skillet over medium-high heat. Add the steaks to the skillet and lower the heat to medium. Cook until bottom is seared (4-5 minutes), flip and cook 3-4 minutes longer for medium rare. Once steaks are cooked, transfer to a plate and tent with foil to keep warm.
3. Spread corn in the hot skillet. Allow to cook over medium heat for about a minute in order to brown. Then stir and season with salt and pepper. Continue to cook until corn is browned all over.
4. To serve, cut the steaks in half crosswise and arrange on 4 plates. Pile the corn over the steaks and sprinkle with salsa and cheese (and cilantro if desired).
It’s delicious with lime squeezed over the top and tortillas on the side. Grilled vegies were also served, and they made this dish a great summer meal.
Since only 3 steaks were served, I cut up the leftovers the next day and made crispy shell tacos. All the same ingredients were added to the tortillas. It was very good.
I enjoyed this a lot. However, I think all the steak toppings made up for my lack of steak-cooking skills. One of these days I’ll learn how to do it right. Until then, this is a good alternative.