Steaks with Tangy Corn Relish and Super Cheese and Scallion Smashed Spuds

Name: Steaks with Tangy Corn Relish and Super Cheese and Scallion Smashed Spuds
Yield: 4 servings
Ingredients: 2 to 2 1/4 pounds red or white boiling potatoes (if larger than a golf ball, cut them in half); 4 tablespoons EVOO (extra-virgin olive oil); 2 medium onions, thinly sliced; 4 garlic cloves, chopped; 1 1/2 tablespoons chili powder, 1 1/2 palmfuls; 1 teaspoon ground cumin, 1/3 palmful; 1 tablespoon sugar; Salt and black pepper; 4 1-inch-thick Delmonico steaks; Grill seasoning, such as McCormick’s Montreal Steak Seasoning, to taste; 1 1/2 cups chicken stock; 1 10-ounce box frozen corn kernels; 2 ounces cream cheese, at room temperature; 2 cups shredded Cheddar cheese; 4 scallions, thinly sliced; 2 limes, both zested, one juiced, the other cut into quarters; 1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

December 9, 2011

This is a gut bustingly delicious twist on steak and bakers.

Recipe information

Yield
4 servings

Ingredients

2 to 2 1/4 pounds red or white boiling potatoes (if larger than a golf ball, cut them in half)

4 tablespoons EVOO (extra-virgin olive oil)

2 medium onions, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons chili powder, 1 1/2 palmfuls

1 teaspoon ground cumin, 1/3 palmful

1 tablespoon sugar

Salt and black pepper

4 1-inch-thick Delmonico steaks

Grill seasoning, such as McCormick’s Montreal Steak Seasoning, to taste

1 1/2 cups chicken stock

1 10-ounce box frozen corn kernels

2 ounces cream cheese, at room temperature

2 cups shredded Cheddar cheese

4 scallions, thinly sliced

2 limes, both zested, one juiced, the other cut into quarters

1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

Preparation

Step 1
Place the potatoes in a medium-size sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil the potatoes for about 12 minutes, or until they are fork tender.
Step 2
To start the corn relish, preheat a medium-size skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.
Step 3
While the onions for the corn relish are cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare; 5 to 6 minutes for medium. Remove them from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.
Step 4
Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid up to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half.
Step 5
Check on the boiling potatoes. If tender, drain and return them to the hot pot. Smash the potatoes with a masher and combine them with the cream cheese, Cheddar cheese, and scallions. Season with a little salt and pepper. Resmash, taste, and adjust the seasonings.
Step 6
To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.
Step 7
Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed spuds.

Rachael Ray Express Lane Meals

TagsAmerican Steak Beef Meat Corn Vegetable Red Skin Potato Potato Root Vegetable Cheddar Cheese Dairy Main Dinner Gluten Free Nut Free Weeknight Meals Sear Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes