Skirt Steak with Southwestern Creamed Corn

This was really quick and easy. It is from Woman’s Day magazine’s August 2011 issue.

 

 

 

 

 

Skirt Steak with Southwestern Creamed Corn

  • 1 1/2 pound(s) skirt steak, cut crosswise into 4 pieces
  • Kosher salt and pepper
  • 1 tablespoon(s) olive oil
  • 1 large onion, chopped
  • 4 cup(s) fresh corn kernels (from 4 to 6 ears)
  • 3/4 cup(s) lowfat sour cream
  • 1/4 cup(s) pickled jalapeño slices, chopped
  • 1/2 cup(s) fresh cilantro, chopped

Heat the broiler. Season the steak with 1/2 tsp each salt and pepper and place on a foil-lined baking sheet. Broil 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the corn and cook, stirring often, until just tender, about 3 minutes. Remove from heat and stir in the sour cream. Fold in the jalapeños and cilantro.

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