Photo of Steak with fresh corn and tomato salsa by WW

Steak with fresh corn and tomato salsa

Total Time
30 min
10 min
20 min
Kids and adults alike will dig right into this 30-minute dinner. The skillet seared steak gets some Tex-Mex flare with a dusting of cumin while the fresh corn and tomato salsa brings a little crunch, some heat and a vibrant hit of lime. There is no end to the options with this recipe. Serve over mixed greens as a dinner or lunch salad. Bring warm tortillas to the table and let family make quick street-style tacos or serve as a beautiful main alongside some roasted potatoes and wilted chard. Leftovers are delicious in a wrap with some fresh, peppery arugula.


Uncooked lean trimmed sirloin beef

1 pound(s), (1 inch thick), boneless

Ground cumin

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Canola oil

1 tsp(s)

Fresh yellow corn

1 medium, off cob

Fresh cherry tomato(es)

1 cup(s), (or grape tomatoes), quartered

Uncooked red onion(s)

½ medium, diced

Jalapeño pepper(s)

1 medium, seeded and minced

Fresh lime juice

1 tbsp(s)


¼ cup(s)


  1. Sprinkle steak with cumin, ¼ teaspoon salt, and black pepper. Heat oil in large heavy skillet over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, wrap corn in paper towel and microwave on High 5 minutes. Rinse under cold running water until cool. Cut kernels from cob into medium bowl. Add tomatoes, onion, jalapeño, lime juice, cilantro, and remaining ¼ teaspoon salt.
  3. Cut steak into 12 slices. Serve with salsa.
  4. Serving size: 3 slices steak and ½ cup salsa


Turn the steak and salsa into tacos by serving them in corn tortillas.