Black Angus Steaks With Mexican Street Corn and Salsa Cruda
Topped with creamy chipotle mayo, punchy lime zest, and tangy queso fresco, our spin on elote (Mexican street corn) makes an a-maize-ing side for these garlicky steaks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Spoon
- Paper towel
Ingredients
- 1 organic heirloom or other tomato
- 1 organic red onion
- 2 to 4 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- 1 organic jalapeño or other fresh chile (optional)
- Steak options:
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 ears organic corn
- 2 tablespoons mayo
- 1 teaspoon chipotle chile powder
- 2½ ounces queso fresco
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