Summer Steak with Corn and Tomatoes
This tasty Summer Steak with Corn and Tomatoes is the perfect dish to wind down summer. Am I actually saying that? In Arizona, the summer goes on for another few months, even though the kiddos are back in school. We pretend that it’s the start of Autumn, but it’s hard to get too excited about that when it’s still over 100° out! Either way, let’s send “summer” out with a bang…you’ve got to make this steak!
With a brown sugar and paprika rub, this flavorful steak is grilled (ideally…you could also cook it on the stovetop) to get a nice char and then topped with a fresh corn & tomato salad. So tasty!
Combine the rub ingredients (brown sugar, paprika, salt and pepper) in a small bowl and sprinkle it all over the steak. Pop it in the fridge and let it chill for a few hours. You can also chill for only 30 minutes, but I think the longer, the better!
To make the corn salad, begin by cooking the corn in your favorite manner. Mine is to grill it. I just love the char marks on the corn and the smoky flavor it achieves when placed on the grill.
While the corn is cooling, make the dressing by combining the olive oil, cider vinegar, salt, pepper and garlic in a bowl and whisking to combine.
Once the corn is cool enough to handle, cut the kernels off the cobs into the bowl with the dressing. Lightly mix and then scatter the tomatoes, jalapeño, scallions and herbs on top of the corn. I don’t mix it completely yet…I like the corn to lightly marinate in the dressing while the steak is being cooked.
To cook the steak, either grill it or cook it on the stovetop. Both instructions are in the recipe. I prefer the grill because I love the way the edges caramelize but the cooktop can get pretty close, especially if you use a cast-iron skillet.
To assemble this dish, gently toss the corn salad so that all of the ingredients have some dressing on them.
Slice the steak, after it has rested, across the grain into thin slices. Fan out the steak pieces, along with any juices that have accumulated, on a platter and top with the corn-tomato salad. Enjoy right away!
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Summer Steak with Corn and Tomatoes
Makes: 3-4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes plus chill time 30 minutes
Ingredients
Steak:
- 1 & 1/4- to 1 & 1/2-pound skirt steak
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tsp sweet or hot smoked paprika
- Freshly ground black pepper
Salad:
- 2 ears fresh corn
- 2 tbsp olive oil
- 4 tbsp apple cider vinegar
- 1 tsp kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 4 scallions, thinly sliced (white and green)
- 2 cups cherry tomatoes, halved or quartered
- 1 jalapeño, seeds removed, finely chopped
- 1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof
Instructions
Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak into segments that will fit. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl then sprinkle half of it over the top of the steak; flip steak over and repeat on the second side. Transfer to the fridge and let chill for 30 minutes or up to a few hours, until you’re ready to grill. I do this uncovered to encourage the edges to dry out, which is just my preference; loosely covered works too.
Make Corn and Tomato Salad:
Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing.
Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalapeño, scallions, and herbs on top of the corn in layers, but I don’t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing while I cook the steak. Do ahead: Corn salad can be made 1 hour in advance. If you’d like to make it even earlier, I’d leave the herbs off until right before serving so they don’t discolor.
Cook the Steak:
On a grill: Heat your grill to high for 10 minutes before using it. I like my (small, gas) grill as ripping hot as I can get it for a skirt steak, since it’s so thin and I want to get color on the outside before it overcooks in the center. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes.
On the stove: Heat your heaviest skillet, ideally cast-iron over high heat for several minutes, until the pan is smoking hot. Lightly coat it with a neutral oil and add the steak. If you had to cut yours into a few segments, you might only be able to cook two at a time. Cook for 2 minutes on the first side, then flip the steak and cook it for 2 minutes on the second side for a medium-rare steak. Transfer to a cutting board to rest for 5 to 7 minutes.
Assemble and Serve:
Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away.
Recipe by Smitten Kitchen
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