Steak with fresh corn polenta
0
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 flank steaks, about 750 g each
8 ears of corn
1 tsp salt, divided
fresh pepper, to season
2 tsp canola oil, divided
1 tbsp butter
1/4 cup finely chopped cilantro
Instructions
PEEL back and discard husks from corn. Remove silk from cobs, then shave corn from cobs using a knife. Reserve 1 cup corn kernels for Summer Steak Salad. Whirl remaining kernels in food processor until smooth.
SPRINKLE steaks with salt. Season with fresh pepper.
HEAT an extra-large frying pan over medium-high. Add 1 tsp oil, then 1 steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil. Repeat with remaining 1 tsp oil and steak.
MELT butter in a medium saucepan over medium. Add puréed corn and salt. Cook, stirring constantly, until thickened, 5 min. Season with fresh pepper.
DIVIDE polenta among 4 plates. Slice 1 steak thinly against the grain, then arrange over corn. Sprinkle with cilantro. Cool and refrigerate remaining steak for Summer Steak Salad.
Nutrition (per serving)
Calories 515, Protein 45g, Carbohydrates 50g, Fat 17g, Fibre 6g, Sodium 481mg.
Excellent source of Vitamin B12.
