Steak with Fresh Tomato and Corn Salsa
- Total Time
uncooked lean trimmed sirloin beef1 pound(s), (1 inch thick), boneless
ground cumin½ tsp
table salt½ tsp
black pepper¼ tsp
canola oil1 tsp
corn1 medium, shucked
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 juice1 Tbsp
- 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