Photo by Roberto Caruso.
Skillet Steak and Pan Sauce with Roasted SuccotashBy Eshun Mott
This article has not been rated yet.
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.