Sunday, August 16, 2015

Herb-Rubbed Steak with Corn Saute


It's time for another Mystery Box Madness over at I Heart Cooking Clubs. This time around the ten mystery ingredients were: Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby or Fingerling Potatoes, and Caramel/Cajeta. We simply pick at least three of the mystery box ingredients and choose a recipe from one of our twelve IHCC chefs.

I've been loving Jacques Pepin's recipes so I chose to cook with him. I definitely wanted to chose corn since it's just coming into season so I opted for Pepin's Corn and Pepper Saute. A simple saute of bell pepper and fresh corn with butter and salt and pepper. It's a delicious way to celebrate local and seasonal produce.  To go along with the corn I made Jacques' recipe for Herb-Rubbed Steak using flank steak and oregano. The steak had a wonderful blend of herbs and spices: dried thyme, dried oregano, dried rosemary, and cayenne pepper. The dried herbs are aromatic and flavorful and the cayenne adds a nice touch of heat.

The Herb-Rubbed Steak paired perfectly with the Corn and Pepper Saute for a light summer meal. We also enjoyed this mixture inside of corn tortillas, which just happened to be another ingredient in our mystery box this month. This was a delightful and flavorful meal that I would most definitely make again.

Herb-Rubbed Steak Over Corn Saute
Adapted from Essential Pepin
by Jacques Pepin
Serves 4


1-1/2 pounds flank steak, sliced against the grain into thin slices
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon canola oil
1/2 cup chicken or beef stock

Preheat the oven to 450 degrees.  Remove all the surface fat from the steak.  The trimmed steak will weight about 1-1/4 pounds. Crush the dried herbs between your thumb and finger and mix them together with the black and cayenne pepper. Pat the mixture on both sides of the meat. When ready to cook, sprinkle the steak with the salt. Heat the oil in a heavy ovenproof skillet (cast iron for best results). When it is hot, add the meat and cook over medium-high heat for about 3 minutes on each side. Transfer the steak to the oven and roast for 8 to 10 minutes for medium-rare. Add the chicken stock to the pan and let rest at room temperature for 10 minutes. Serve with natural juices and corn saute.  This beef is also great served inside corn tortillas.

Corn and Pepper Saute
Adapted from Essential Pepin
by Jacques Pepin
Serves 4

1 large red bell pepper
2 tablespoons butter
3 large ears corn,husked and kernels cut off (about 3 cups)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Using a vegetable peeler, remove as much of the skin as you can from the red pepper. The firmer the pepper the easier it is to peel. Cut the pepper into sections at the recesses.  Remove the seeds from each section and peel off the remaining skin. Cut the pepper into 1/4-inch pieces. You should have about a cup. Heat the butter in a large skillet until hot. Add the corn and pepper pieces and saute over high heat for about 2 minutes. Stir in the salt and pepper and serve.
Themes: Mystery Box Madness August 2015

6 comments:

  1. This is such a perfect summer meal!! I feel like it would also make for some awesome taco filling.

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  2. I love those pieces of steak. So inviting!

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  3. That looks like a fantastic meal! I know my family would love it.

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  4. This reminds me of my favorite recipe of steak with corn salsa which is always a hit. Substantial and vibrant. Exceptional!

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  5. Hi Kim,
    A perfect combination of a delicious meal! The corn and pepper saute sure looks good with the steaks. And serving it with tortillas sounds wonderful!

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  6. You make me tempted to eat meat again with this dish! ;-) That steak looks amazing and the corn and pepper saute so fresh and colorful. It looks like the best kind of fajita.

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