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Latin Steak with Pan-Roasted Corn

June 2011
Latin Steak with Pan-Roasted Corn

by 6 people

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Queso fresco is a Latin American soft fresh cheese, available atthe supermarket, that crumbles well and adds a touch of creamy saltiness.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 2 new york strip steaks (14 oz. each)
  • EVOO, for rubbing
  • Salt and pepper
  • 3 cups fresh (from 4 to 5 ears) or thawed frozen (16 oz.) corn kernels, patted dry
  • 1/2 cup medium-hot salsa verde
  • 3 ounces latin american cheese, such as queso fresco, finely crumbled
  • 1 lime, cut into wedges
  1. Heat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little EVOO and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 3 to 4 minutes longer for medium-rare. Transfer the steaks to a plate; tent with foil to keep warm.
  2. Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.
  3. To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.