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Skirt steak with a bright, spicy salsa made from summer corn and peaches. [Photographs: Yasmin Fahr]

If you've been a devoted Serious Eats reader for some time now, then there's no way you've missed The Food Lab's amazing posts on pan-searing and grilling steaks.

For those of us who are not blessed with outdoor space or access to a grill, I decided to take the meat indoors. But, to give it an outside feel, I decided to serve it with summer ingredients like peach and corn. The method is straightforward: get the oil and pan hot hot hot, add the seasoned steak, and cook, flipping regularly, until the steak is done to your liking. (If you have a hood, this is the time to turn it on.)

The efficiency and speed of this recipe is what does it for me. I start off by seasoning the steak with cumin, oregano, and cayenne, letting their flavors settle on the meat while I work on cleaning the corn and dicing my onion, jalapeƱo, and peaches. Once I've cooked the steak, I can use the steak pan—and the fatty juices that remain—to cook the base of the salsa-like mixture while the steak rests. The result is a perfect wanna-be alfresco meal indoors, and it only takes about 15 minutes. It's almost enough to make me forget that I don't have an outdoor space. Almost, but not quite.

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