Steak with fresh corn and tomato salsa
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
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
1 medium, seeded and minced
Fresh lime juice
- 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.
- 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.
- Cut steak into 12 slices. Serve with salsa.
- Serving size: 3 slices steak and ½ cup salsa
Turn the steak and salsa into tacos by serving them in corn tortillas.