Categories: Meals
Ingredients
- 2 oz. Grated Parmesan
- 3 Garlic Cloves
- 0.125 oz. Oregano
- 1 Ciabatta
- 2 Ears of Corn
- 2 Sirloin Steaks
- 1 oz. Sour Cream
- 2 oz. Baby Spinach
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Stem and coarsely chop oregano. Mince garlic. Halve ciabatta. Peel husk off corn, rinse, and carefully remove kernels from cob. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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In a mixing bowl, combine sour cream, 1 Tbsp. Parmesan (reserve remaining for corn sauté), oregano, 1 tsp. olive oil, 1 tsp. water, and a pinch of salt and pepper. Set aside. Place ciabatta halves on one side of prepared baking sheet, cut side up. Top with half the garlic (reserve remaining for corn sauté) and 2 tsp. olive oil. Set aside.
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Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2-3 minutes per side. Transfer steaks to empty half of baking sheet. Bake in hot oven until steaks reach a minimum internal temperature of 145 degrees and ciabatta is lightly browned, 5-7 minutes. Wipe pan clean and reserve. While steaks roast, make corn sauté.
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Return pan used to sear steaks to medium heat and add 1 tsp. olive oil. Add corn to hot pan and stir occasionally until corn is lightly browned, 2-3 minutes.
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Add remaining garlic and spinach. Stir occasionally until spinach is wilted, 1-2 minutes. Remove from burner and stir in ¼ tsp. salt and a pinch of pepper.
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Plate dish as pictured on front of card, garnishing steak with sauce and corn sauté with remaining Parmesan. Bon appétit!