Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

{"handle":"sliced-steak-with-early-summer-corn-spring-onion-maque-choux","title":"Sliced Steak with Early Summer Corn & Spring Onion Maque Choux","seoTitle":"Sliced Steak with Early Summer Corn & Spring Onion Maque Choux","image":"https://images.ctfassets.net/vmuke7sdou62/5Dx7YblhnmT3y0gPKni24/d8a21feeb249d57b5bdc09ab3ea27ba2/Sliced_Steak_with_Early_Summer_Corn___Spring_Onion_Maque_Choux.jpeg","ingredients":"

Basted Steaks

• 2 lbs. flatiron steak, flank steak or trimmed 1-inch-thick boneless ribeye
• Kosher salt and black pepper
• 1 tbsp. olive or canola oil
• 3 tbsp. butter
• 2 cloves garlic, crushed
• 4 sprigs thyme

Corn & Spring Onion Maque Choux

• 2 tbsp. butter
• 3 ears corn, kernels scraped from cobs
• 1 bunch spring onions or scallions, sliced, whites and greens separated
• 1 rib celery with leafy tops, finely chopped
• 1 Fresno or red finger chile, seeded and chopped
• 1 jalapeño, seeded and chopped
• 2 large cloves garlic, chopped
• ½ cup heavy cream
• ½ lime, juiced (about 1 tbsp.)
• 1 tbsp. fresh thyme, chopped
• Hot sauce, preferably Tabasco

","preparation":"

• Step 1 Preheat a large cast-iron skillet over medium-high.
• Step 2 Let the steaks come to room temperature. Pat dry; season liberally with salt and pepper. Add 1 tbsp. oil, one turn of the pan, to the skillet. Add the steaks and cook 8 minutes, turning occasionally. Reduce the heat to medium, add the butter, garlic and thyme sprigs to the skillet, and use a large spoon to baste the steaks with the melted garlic-butter for about 1 minute. Transfer the steaks to a plate and let rest 10 minutes.
• Step 3 Meanwhile, for the maque choux, in a large skillet, melt the butter over medium to medium-high. Add the corn, spring onion whites, celery, Fresno chile, jalapeño and garlic. Cook, stirring often, until the corn is lightly browned at the edges, about 4 minutes. Add the cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from the heat; add the spring onion greens, lime juice, thyme and hot sauce to taste.
• Step 4 Slice the steak against the grain 1/4 to 1/2 inch thick. Shingle on plates and top with the maque choux.

","tags":"Rachael Ray Magazine","status":"Publish"}