3 cups corn (cut from ears or thawed frozen, patted dry)
1/2 cup medium-hot salsa verde
3 oz latin american cheese (i.e. queso fresco), finely crumbled
1 lime, cut into wedges
Instructions
Heat a 12 inch cast iron skillet over medium-high heat. Pat the steaks dry. Rub with a little olive oil and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4-5 minutes. Flip and cook for 3-4 minutes longer for medium-rare. Transfer to a place. Tent with foil to keep warm.
Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper, and cook until lightly browned all over, about 2 minutes.
To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Servce with lime wedges.
Originally Submitted
5/27/2014
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