Juicy Pan-Seared Steak with Charred Corn Ribs

Name: Steak, Corn Ribs & Chimichurri
Cuisine: American
Ingredients: 2 × 250–300 g Ribeye, sirloin or strip steaks; 2 whole cobs Corn on the cob; 1 Red bell pepper/capsicum; 1/2 Red onion; 150 g Cherry tomatoes; 30 ml Neutral oil; 7 g Fine salt; 1.5 g Black pepper; 1 g Smoked paprika; 1 g Garlic powder; 80 ml Extra-virgin olive oil; 30 ml Red wine vinegar; 2 cloves Garlic; 30 g Flat-leaf parsley; Onion; Salt; Dried oregano; Chili flakes; Black pepper

American · Organized from the video by Backyard Chef

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Ingredients

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Steps

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1
Place corn cobs in a microwave-safe container with about 1 tablespoon of water. Cover and microwave on high for 4 minutes.
💡 Let the corn steam after the microwave finishes.
🔥 steam⏱ 4 minutes
2
In a bowl, combine extra-virgin olive oil, red wine vinegar, and finely minced garlic. Add onion, salt, dried oregano, chili flakes, and black pepper. Mix well to create a chunky vinaigrette. Add chopped flat-leaf parsley and mix again.
💡 The garlic should be very fine to ensure a smooth-ish vinaigrette texture.
3
Cut the steamed corn into thick ribs. Toss with a little olive oil, salt, pepper, smoked paprika, and garlic powder.
💡 If you don't have smoked paprika, regular paprika works.
4
Season the steaks with salt and pepper on both sides. In a carbon steel pan, sear the steak starting with the fat cap side down to render the fat. Once rendered, flip and sear the other side until cooked to your preference. Remove steak and rest, covered with foil.
💡 The fat cap side down helps release the flavor into the pan.
🔥 sear
5
In the same pan with the beef fat, add the corn ribs. Sear until they show a bit of charring on the yellow parts.
💡 Don't try to blacken them; just aim for a light char.
🔥 sear
6
Remove corn from the pan and set aside. In the pan, sauté the red bell pepper and red onion wedges until they start to blister. Add the cherry tomatoes and cook until they blister.
💡 The vegetables should be chunky.
7
Add the corn ribs back into the pan with the vegetables to warm through. Move everything to one side of the pan to make room for the steak.
💡 The pan will keep the food hot.
8
Slice the rested steak. Arrange the steak, corn ribs, and blistered vegetables on a plate. Pour the chimichurri vinaigrette over the steak and vegetables.
💡 The vinaigrette will soak into the steak.

Tips

The chimichurri is a rustic vinaigrette, so it's okay if it's chunky.
You can add a splash of lime or lemon to the vinaigrett if you want more acidity.
The pan-searing method uses the rendered beef fat to flavor the corn and vegetables.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Backyard Chef on YouTube

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