This recipe gives the classic steak dinner a dose of Mediterranean and Italian flair, drizzling juicy seared steak with a garlic-basil pistou and serving up a side of charred corn seasoned with Italian herbs and Parmesan. Let’s just say this delectable dish will have you rethinking the confines of those classic dishes you thought you knew so well.
Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel.
⅛ ounce oregano
½ ounce basil, divided
1 teaspoon red wine vinegar
⅛ teaspoon crushed red pepper
2 cups corn
1½ ounces mayonnaise
3 tablespoons grated Parmesan cheese
6 tablespoons olive oil
10″ medium pan
Rinse oregano and basil and finely chop leaves, discarding stems and keeping herbs separate. Pat steaks dry with paper towel. Check the steak label to determine your correct cook time (see Recipe Tip).
Set aside ½ tablespoon chopped basil for corn. In a small bowl, combine red wine vinegar, remaining basil, and crushed red pepper (or skip it if you don’t want spice). Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ⅛ teaspoon salt and set aside.
Season steaks all over with ¼ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare (see Recipe Tip). Transfer to a plate and set aside to rest for about 5 minutes.
While steaks rest, wipe pan clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, 3-5 minutes. Remove pan from heat.
Add mayonnaise, Parmesan, oregano, reserved basil, and 1 tablespoon olive oil to pan with corn and stir to combine. Season with ¼ teaspoon salt and black pepper as desired.
Cut steaks against the grain into ¼-inch slices (see Recipe Tip). Drizzle over basil pistou and serve with Italian street corn.