Skillet Steak and Pan Sauce with Roasted Succotash
By Eshun Mott
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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.
, about 1-in thick (1 lb. total), at room temp
, cut into pieces
2 ½ cups
, (from 4 small ears of corn)
baby lima beans or shelled
, defrosted from frozen
- 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.