Sliced Steak with Early Summer Corn & Spring Onion Maque Choux - Rachael Ray Every Day

Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

Author:
Publish date:
sliced steak with early summer corn spring onion maque choux

Recipe by Rachael Ray

  • 4Servings

Ingredients

Basted Steaks

  • 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

Preparation

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.