Photo: Roberto Caruso
Steak season is year-round with this easy skillet recipe. Medium-rare strip loin is melt-in-your-mouth delicious on top of sweet succotash.
2 strip loin steaks, about 1-in thick (1 lb. total), at room temp
3 tbsp olive oil, divided
1 tsp salt
Dash black pepper
2 tbsp finely copped shallot
½ cup sodium-free beef stock
1 tbsp good-quality balsamic vinegar
2 tbsp unsalted butter, cut into pieces
2 ½ cups fresh corn kernels, (from 4 small ears of corn)
1 cup baby lima beans or shelled edamame, defrosted from frozen
1 tsp chopped fresh thyme
¼ cup sliced green onion
½ cup diced cherry tomatoes
Rub steaks with 1 tbsp of the olive oil and season with ½ tsp of the salt and black pepper. Heat a large cast iron or heavy pan on high heat. Add steaks and sear, turning at least once, for 3 to 4 min per side or until outside is browned and internal temperature is 120F (for medium rare) or to desired degree of doneness. Remove steaks to a rack; keep warm.
Add shallot to pan; stir for 30 seconds or until softened. Add beef stock and bring to a boil; boil for 1 to 2 min or until reduced by half. Stir in balsamic vinegar. Add butter; stir until melted and combined. Scrape sauce into a bowl; reserve with steak. Wipe pan with a paper towel.
Add remaining 2 tbsp olive oil to pan; heat on high. Add corn and sauce for 3 min or until corn is browned and popping in pan. Add beans, thyme and sauce; heat for 1 min longer. Season with remaining ½ tsp salt. Stir in green onion and cherry tomato. Remove pan from heat. Slice steak and tuck into pan. Pour jus over meat or serve on the side.
Photo by Roberto Caruso.