Pink of Perfection

I like to keep an ace in my back pocket. It’s called steak. Whenever I feel like I’ve been a bad wife, it gets trotted out. And it always works. This steak-as-marital-glue is one lesson that’s become clear in my first eleven months of marriage. Also: faith, good humor, and the importance of cocktail hour.

When I was little, we always got to pick what we wanted for our birthday dinner. Invariably, I chose steak, mashed potatoes, and corn. (Our childhood tastes predict so much!) Today, I like to think of this recipe as the grown up version of that dinner. It’s simple enough to throw together on a weeknight, special enough for company, hotly aromatic with cumin, chili pepper and jalapeño. Then there’s the sweet, fresh corn, and rich, juicy slices of rare meat. All in all, not much unlike romance itself! Huzzah!

Grilled Steak with Roasted Corn Salsa
from Gourmet
Serves 4

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
lime wedges, to garnish

Prepare grill for cooking.

Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.

Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.

While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.

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