Steak with Fresh Corn and Tomato Salsa
0
Points®
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
Table salt
½ tsp
Black pepper
¼ tsp
Canola oil
1 tsp
Corn on the cob
1 ear(s), medium, shucked
Cherry tomatoes
1 cup(s), or grape tomatoes, quartered
Red onion
½ medium, diced
Jalapeño pepper
1 medium, seeded and minced
Fresh lime juice
1 Tbsp
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
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