Categories: Meals
Ingredients
- 2 lbs. flat-iron steaks
- Kosher salt and black pepper
- 1 tbsp. olive oil
- 3 tbsp. butter
- 2 garlic cloves, crushed
- 4 sprigs thyme
- 2 tbsp. butter
- 3 earns corn, kernels scraped from cobs
- 1 bunch spring onions or scallions, sliced, whites and greens separated
- 1 rib celery with leafy tops, finely chopped
- 1 Fresno or red finger chile, seeded and chopped
- 1 jalapeno, seeded and chopped
- 2 large garlic cloves, chopped
- 1/2 cup heavy cream
- 1/2 lime, juiced
- 1 tbsp. fresh thyme, chopped
- Hot sauce
Directions
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Preheat a large cast-iron skillet over medium-high.
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Let the steaks come to room temp. Pat dry; season liberally with salt and pepper. Add 1 tbsp. oil to the skillet. Add the steaks and cook 8 minutes, turning occasionally. Reduce the heat to medium, add the butter, garlic, and thyme sprigs to the skillet, and use a large spoon to baste the steaks with the melted garlic-butter for about 1 minute. Transfer the steaks to a plate and let rest 10 minutes.
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Meanwhile for the maque choux, in a large skillet, melt the butter over medium to medium-high. Add the corn, spring onion whites, celery, Fresno chile, jalapeno and garlic. Cook, stirring often, until the corn is lightly browned at the edges, about 4 minutes. Add the cream and cook, stirring occasionally, until thickened, 2-3 minutes. Remove from the heat; add the spring onion greens, lime juice, thyme and hot sauce to taste.
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Slice the steak against the grain 1/4 to 1/2 inch thick. Shingle on plates and top with the maque choux.