Summer Steak

With Sautéed Corn & Salsa


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.


For the Salsa

  • ½ pint (150 grams) grape tomatoes, halved lengthwise
  • ¼ large red onion, very finely diced
  • ½ jalapeño pepper, seeded and very finely diced
  • ½ cup (30 grams) roughly chopped fresh cilantro
  • ½ teaspoon kosher salt
  • ½ cup (120 milliliters) extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice (from 2 limes)

For the Steak

  • 1 (1 ½-pound / 680-gram) piece flank steak, 1 inch (2.5 centimeters) thick
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon grapeseed oil (or vegetable oil)

For the Corn

  • 3 tablespoons (45 milliliters) extra-virgin olive oil
  • 1 small bunch scallion(s) (about 6), roots trimmed, darkest green tops discarded, very thinly sliced
  • 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


  1. 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.
  2. Make the steak: Preheat the oven to 400°F (205°C). Let the steak sit out until it comes to roughly room temperature; this will help it cook more evenly. Season each side of the steak with ½ teaspoon of the salt and a very generous amount of pepper.
  3. In a large ovenproof frying pan, preferably cast iron, heat the grapeseed oil over high heat until very hot, about 3 minutes. Place the steak in the pan and cook until nicely browned, about 3 minutes. Flip and cook until the other side is browned as well, about 2 minutes.
  4. Transfer the pan to the oven and cook for 5 minutes for medium-rare. Remove the steak to a carving board and let rest while you cook the corn.
  5. Make the corn: In a wide heavy-bottomed sauté pan, heat the olive oil over medium-high heat for about 30 seconds. Add the scallions and cook until they are soft and some pieces are just beginning to brown, 2 to 3 minutes.
  6. Add the corn kernels, salt, and pepper to taste. Cook, stirring often, until the corn is cooked through but not browned, about 4 minutes. Remove from the heat and stir in the lime zest.
  7. Spread the corn on a platter. Cut the steak against the grain into pieces ½ inch (12 millimeters) thick. Arrange the steak over the corn. Spoon the salsa on top of the steak and serve.