Strip Steaks with Corn Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 30 min
- Active: 30 min
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
Directions
- 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.