I'm elated. We got a grill! I was wandering through Target last week (this happens on a regular basis- I can always find a reason to go to Target) and came across a sparkling new stainless steel grill that was not only beautiful, but was on SALE! I whipped out my cell phone and dialed Dustin in the dental clinic and proceeded to beg that this be the moment that we finally commit to the purchase. I've been pining for an outdoor grill for ages. Dustin could probably care less about owning one (he doesn't do much cooking around here). Yes, I already grill all the time, but only on my handy indoor grill pan/panini press. Quick and convenient, it's my favorite piece of kitchen equipment (a close tie with my food processor), but it's just not the same as the real thing.
I employed all my best arguments as to why having a real grill would be so fantastic- we can cook outdoors, we can have friends over for a BBQ, we can achieve that authentic charred flavor that you just can't beat! I don't think any of those arguments worked though. I think he just grew sick of my begging and finally gave in. Plus, our 4 year anniversary is in one week, and when I mentioned that this would be the perfect solution for a gift, he agreed. (I suspect that the relief of not having to think of something creative to get me won him over.) So we hauled home our big shiny new grill in our tiny dumpy pick-up truck, and Dustin managed to put it together just in time to make this meal!
I'm still learning how to cook steak. It doesn't often make the menu in our house (for health and financial reasons) so I haven't had a ton of experience preparing it. And I only recently learned to appreciate a quality steak- cooked to a juicy medium-rare. This recipe called for sirloin, which isn't the most expensive cut of meat, but can still be tender and flavorful. While the steak was good, what makes this recipe worth recommending to you is the roasted corn relish that accompanies it. Fresh summer corn is charred in a hot skillet with green onions, garlic, and jalapeno. Then it's seasoned and tossed with fresh tomatoes and cilantro. Irresistible on top of thinly sliced beef sirloin. The perfect meal to break in the grill.
NOTE: Leftovers make awesome quesadillas! Pile the thinly sliced steak and corn relish with some Pepper Jack cheese between two whole wheat tortillas and grill. Slice and serve warm with sour cream or fresh salsa. Yum!
INGREDIENTS
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 to 2 fresh jalapeño chiles, finely diced
1 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. freshly ground black pepper
2 plum tomatoes, finely diced
1 (2-lb.) trimmed boneless sirloin steak (about 1 1/2 in. thick)
1/4 cup fresh cilantro, finely chopped
lime wedges, for serving
DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. In a small bowl, combine 1/2 tsp. salt, 1 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and rub over both sides of the steak. Grill, turning once, until the meat reaches an internal temperature of 130 F for medium-rare. Let rest 5-10 minutes before slicing.
2. Meanwhile, to prepare the salsa, pan-roast the corn in a large dry cast-iron skillet over moderately high heat until golden brown. Add the butter, garlic, scallions, jalapeno, 1/2 tsp. salt, 1/2 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and cook several minutes until the scallions are tender. Remove from the heat and stir in the tomatoes and cilantro. Serve over the sliced steak.
Serves 4.
(Adapted from Gourmet)
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