Sliced Steak with Roasted Corn Salsa


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A wonderful Mexican dish for anyone who loves the rich flavors of cumin and chili powder.

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  • 3 C. fresh Corn (about 3 ears)
  • 4 scallions, white and green parts thinly sliced separately
  • 2 Tbs. unsalted butter
  • 2 garlic cloves, minced
  • 1 1/2 tsp. kosher salt
  • 1 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 2 plum tomatoes, finely dicfed
  • 1 to 2 fresh jalapeno Chiles, finely diced (including seeds)
  • 1 (2-lb.) trimmed boneless sirloin steak, about 1 1/2 inches thick
  • 1/4 C. finely chopped fresh cilantro
  • lime wedges

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Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 tsp. salt, 1/2 tsp. each cumin and chili powder, and 1/4 tsp. pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapenos. Prepare grill for cooking. Combine remaining 1/2 tsp. salt, 1 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing. While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in Cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.

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