Serious Eats: Recipes

Dinner Tonight: Steak Sandwich with Corn, Tomato, and Avocado

[Photograph: Blake Royer]

It may be September, but that doesn't mean summer is over—certainly not with all the late-summer corn available for eating. I can't resist buying corn when it's both cheap and good. One thing I discovered this year is that it doesn't really need to be cooked: You just cut if off the cob, toss with some lime juice, olive oil, salt and pepper, and it makes a phenomenal addition to a salad or as a relish. That's the idea for the topping in this steak sandwich recipe from the San Francisco Chronicle, in which fresh corn gets mixed with sweet tomatoes and fragrant basil. You can't go wrong with those three together.

The cooking method for the steak is another idea I wouldn't have expected: Rather than cooking first and then slicing, the recipe calls for shaving the raw beef, a bit like the way they do it in Philly for the cheesesteak (ideally the butcher can help, or try a sharp knife and freezing the beef for 20 minutes to firm it up). The thin strips are seared over a super hot grill pan so they char and cook all the way through. Because they're so thinly sliced, they're still tender, and you can get away with using inexpensive London broil. It's fresh, filling summer eating at its best.

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