Steak with fresh corn polenta

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Serves

4

Steak with fresh corn polenta

Photo, Erik Putz.


Ingredients

  • 2 flank steaks , about 750 g each
  • 8 ears of corn
  • 1 tsp salt , divided
  • fresh pepper , to season
  • 2 tsp canola oil , divided
  • 1 tbsp butter
  • 1/4 cup finely chopped cilantro

Instructions

  • PEEL back and discard husks from corn. Remove silk from cobs, then shave corn from cobs using a knife. Reserve 1 cup corn kernels for Summer Steak Salad. Whirl remaining kernels in food processor until smooth.
  • SPRINKLE steaks with salt. Season with fresh pepper.
  • HEAT an extra-large frying pan over medium-high. Add 1 tsp oil, then 1 steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil. Repeat with remaining 1 tsp oil and steak.
  • MELT butter in a medium saucepan over medium. Add puréed corn and salt. Cook, stirring constantly, until thickened, 5 min. Season with fresh pepper.
  • DIVIDE polenta among 4 plates. Slice 1 steak thinly against the grain, then arrange over corn. Sprinkle with cilantro. Cool and refrigerate remaining steak for Summer Steak Salad.

Nutrition (per serving)

  • Calories
  • 515,
  • Protein
  • 45 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 17 g,
  • Fibre
  • 6 g,
  • Sodium
  • 481 mg.
  • Excellent source of
  • Vitamin B12
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