Summer Steak

Name: Summer Steak
Yield: Serves 4
Ingredients: 1 small bunch scallion(s) (about 6), roots trimmed, darkest green tops discarded, very thinly sliced; 1 tablespoon grapeseed oil (or vegetable oil); 3 tablespoons (45 milliliters) extra-virgin olive oil; 1 teaspoon kosher salt; ½ pint (150 grams) grape tomatoes, halved lengthwise; ½ jalapeño pepper, seeded and very finely diced; ¼ large red onion, very finely diced; ½ cup (30 grams) roughly chopped fresh cilantro; 5 ears sweet yellow corn, shucked, kernels cut off as close to the cobs as possible (4 to 5 cups / 660 to 825 grams); ½ teaspoon kosher salt; Freshly ground black pepper; Grated zest of 2 limes; ½ cup (120 milliliters) extra-virgin olive oil; 2 tablespoons freshly squeezed lime juice (from 2 limes); 1 (1 ½-pound / 680-gram) piece flank steak, 1 inch (2.5 centimeters) thick

With Sautéed Corn & Salsa

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

In the summer months at The Smile I serve our steak entrée arranged over a bed of sautéed plump, sweet corn and spoon a rustic tomato salsa on top.

Ingredients

For the Salsa

½ pint (150 grams) grape tomatoes, halved lengthwise
¼ large red onion

Main course
Summer
Gluten-free

Method

Make the salsa: In a medium-size bowl, combine all the ingredients and let sit at room temperature while you prepare the steak and corn.
Make the steak: Preheat the oven to 400°F (205°C). Let the steak sit out until it comes