Seared Steak with Italian Street Corn and Basil Pistou
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Ingredients & Equipment
What we send
- 1/8 ounceoregano
- 1/2 ouncebasil
- 1 teaspoonred wine vinegar
- 1/8 teaspooncrushed red pepper
- 2 cupscorn
- 1 1/2 ouncemayonnaise
- 3 tablespoonsgrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 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.
Make Basil Pistou
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. 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.
Make Italian Street Corn
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. Drizzle over basil pistou and serve with Italian street corn.