STEAK WITH CHARRED CORN SALSA

Source

Racing Weight

Prep Time

3 hr

Cook Time

45 min

Total Time

3 hr 45 min

Ingredients

Display units in Metric

Serves Change

Yields 4 originally 4

1	pound	lean flank steak or top round
¹⁄₂	cup	Worcestershire sauce steak seasoning
		CORN SALSA
1	large	ear of corn (1 cup kernels)
1	cup	red onion finely chopped
1		jalapeño pepper seeded and finely chopped
¹⁄₈	teaspoon	salt
1	cup	cherry or grape tomatoes, quartered
1	tablespoon	white vinegar
1	tablespoon	lime juice

To prepare lean steak, place in a glass or ceramic container, coat with Worcestershire sauce, cover with plastic wrap, and refrigerate for at least 3 hours.

Place corn on end in a large bowl and carefully use a paring knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cook over medium-high heat for 15–20 minutes, stirring every 5 minutes, until kernels are charred.

Transfer charred corn to a large mixing bowl and add onion, jalapeño, salt, tomatoes, vinegar, and lime juice. Stir to blend. Refrigerate salsa while preparing meat.

Season both sides of steak with steak seasoning before grilling to desired doneness.

Serve steak with charred corn salsa heaped on top.

To prepare lean steak, place in a glass or ceramic container, coat with Worcestershire sauce, cover with plastic wrap, and refrigerate for at least 3 hours.
Place corn on end in a large bowl and carefully use a paring knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cook over medium-high heat for 15–20 minutes, stirring every 5 minutes, until kernels are charred.
Transfer charred corn to a large mixing bowl and add onion, jalapeño, salt, tomatoes, vinegar, and lime juice. Stir to blend. Refrigerate salsa while preparing meat.
Season both sides of steak with steak seasoning before grilling to desired doneness.
Serve steak with charred corn salsa heaped on top.

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