Recipe by Rachael Ray
- 2 lbs. flatiron steak, flank steak or trimmed 1-inch-thick boneless ribeye
- Kosher salt and black pepper
- 1 tbsp. olive or canola oil
- 3 tbsp. butter
- 2 cloves garlic, crushed
- 4 sprigs thyme
Corn & Spring Onion Maque Choux
- 2 tbsp. butter
- 3 ears corn, kernels scraped from cobs
- 1 bunch spring onions or scallions, sliced, whites and greens separated
- 1 rib celery with leafy tops, finely chopped
- 1 Fresno or red finger chile, seeded and chopped
- 1 jalapeño, seeded and chopped
- 2 large cloves garlic, chopped
- 1/2 cup heavy cream
- 1/2 lime, juiced (about 1 tbsp.)
- 1 tbsp. fresh thyme, chopped
- Hot sauce, preferably Tabasco
1. Preheat a large cast-iron skillet over medium-high.
2. Let the steaks come to room temperature. Pat dry; season liberally with salt and pepper. Add 1 tbsp. oil, one turn of the pan, to the skillet. Add the steaks and cook 8 minutes, turning occasionally. Reduce the heat to medium, add the butter, garlic and thyme sprigs to the skillet, and use a large spoon to baste the steaks with the melted garlic-butter for about 1 minute. Transfer the steaks to a plate and let rest 10 minutes.
3. Meanwhile, for the maque choux, in a large skillet, melt the butter over medium to medium-high. Add the corn, spring onion whites, celery, Fresno chile, jalapeño and garlic. Cook, stirring often, until the corn is lightly browned at the edges, about 4 minutes. Add the cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from the heat; add the spring onion greens, lime juice, thyme and hot sauce to taste.
4. Slice the steak against the grain 1/4 to 1/2 inch thick. Shingle on plates and top with the maque choux.