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Photo of Steak with fresh corn and tomato salsa by WW

Steak with fresh corn and tomato salsa

3
Point(s)
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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.

Ingredients

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)

Cilantro

¼ cup(s)

Instructions

  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

Notes

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

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