Wednesday, August 10, 2011

EAT Fast Food: Peppercorn Steak w/ Heirloom Tomato & Summer Corn Salad

There's nothing like eating summer when it's summer. 
This is a quick little ditty I whipped up last night in 25 minutes flat. 


For a video tutorial on cooking this 
peppercorn steak with the cuuute 
Ali Wentworth and Jessica Seinfeld, 
Ingredients List:

1 NY Strip Steak (1" thick)
1-2 large heirloom tomatoes
1 ear of corn
1 can black beans, rinsed & drained
Handful of arugula
1 tbsp. chopped fresh cilantro (substitute basil for you cilantro soap-tasters)
1/2 a lime
1/2 tbsp. black peppercorns, crushed (not ground)
1/2 tsp. kosher salt
1 tsp. canola oil
Salt & Pepper, to taste

Tip: Use a heavy bottom sautee pan to crush your peppercorns. Make sure they're all "popped" or else somebody's gonna lose a tooth.

Total prep & cook time: About 30 minutes  |  Serves 2

  1. Start boiling the ear of corn in salted water. 
  2. Trim the steak of the hard fat, and pat dry with a paper towel.
  3. Use the canola oil, crushed peppercorns and 1/2 tsp. kosher salt evenly over both sides of the steak. 
  4. Bring a heavy bottom pan (cast-iron or stainless steel) to heat at med-high. No need to add any extra oil - the steak has all the oil needed. 
  5. Once the pan is hot, put the steak on. This is going to make a crunchy, flavorful crust. It's also going to get a little smoky in the kitchen, so open a window.
  6. For medium-rare, cook about 4-6 minutes on each side, about 125-130 degrees on an instant read thermometer.
  7. While the steak is on the first side, large chop the tomato(es) and cilantro. Put them in a salad bowl and add the arugula and about 3/4 cup black beans. Add as much of any of these ingredients as you like. 
  8. Flip the steak.
  9. Squeeze 1/2 lime over the salad. Add a pinch of salt & pepper. (If you use pure citrus as a salad dressing, you HAVE to salt it in order to marry the flavor. Otherwise it will taste like a lime salad, which I guess isn't such a bad thing.)
  10. Remove the ear of corn and let cool a little.
  11. Check the steak's temperature. Remove and tent with foil when done. 
  12. Cut the corn off the cob and add toss in the salad.

    Divide the salad onto two plates. Cut the steak in about 1/2" slices against the grain and lay over the salad. Drizzle any juices onto the steak.

    Savor the flavor, y'all!!


    What do you think?