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As I set the table last night, I was steeling myself for that familiar dinnertime defeated feeling.  Which one of those picky punks was gonna complain about the meal I had labored over for the past whole 25 minutes? NTYB would be a given, of course.  But who else was gonna chime in with their two cents of menu displeasure / discontent / dissatisfaction?  Who?  Who?!

Is there an owl in here?

I’ll tell you who (I just said ‘yoo-hoo’):  none of ‘em.  Wonders never cease, my friends.  Not a single one had anything negative thing to say about this meal!  In fact, I had to beat them all back from the cutting board so that I’d have enough leftovers for this here pho-to.  Although they begged, pleaded, and groveled at my feet for thirds, I did not acquiesce.  I NEEDED the leftovers for my blog, is what I said.  Had to take pictures today, dontcha’ know.

That’s my story, and I’m stickin’ to it.

And by the way, the photo shoot was delicious.

SLICED STEAK WITH ROASTED CORN SALSA
Serves:  4 – 5
Source:  epicurious.com

3 ears of fresh corn, cut off the cob (bi-color corn is on sale this week, 11/10/10 to 11/16/10)
4 scallions, white and green parts thinly sliced separately
2 T. butter
2 cloves garlic, minced
1 ½ t. kosher salt, divided
1 ½ t. ground cumin, divided
½ t. chili powder, divided
¼ t. black pepper, divided
2 plum tomatoes, seeded and finely diced (Roma tomatoes are on sale)
1 – 2 fresh jalapenos, finely diced (including seeds; see note)
2 t. neutral cooking oil
1 1 ½ – 2 lb. boneless sirloin steak (Boneless Sirloin steaks are on sale)
¼ c. minced fresh cilantro

Preheat the oven to 450.

Heat a dry large cast-iron skillet over moderately high heat until very hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes.  Transfer to a bowl.

Cook the white parts of the scallions in butter with garlic, 1 teaspoon of salt, ½ teaspoon each of cumin and chili powder, and ¼ teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes.  Remove from heat and stir in corn, tomatoes, and jalapenos.

Combine remaining salt, cumin, chili powder, and pepper and sprinkle on both sides of steak.  Heat a large, oven proof skillet over moderately high heat until very hot (a drop of water will evaporate upon contact).  Swirl in 2 teaspoons of cooking oil to coat bottom of pan (it may be necessary to use a bit more depending on your pan).  Turn on your exhaust fan.  Immediately place the steak in the pan.  Set your timer for three and a half minutes, and do not fiddle with the steak during this time.  When the timer goes off, use tongs to flip the steak.  Sear steak on the second side for 2 minutes (again, no fiddling).  Transfer pan to the oven and roast steak for five minutes.  Remove from oven; transfer steak to a work surface, and tent with foil.  Allow to rest for 10 minutes.

While the steak is standing, reheat the corn mixture over moderate heat, stirring occasionally.  Stir in cilantro and
scallion greens.  Slice steak thinly across the grain, and pour any accumulated juices over sliced meat.  Spoon corn salsa over sliced steak and serve.

NOTE: If you can’t take the heat, please de-seed your jalapenos!  I only added one jalapeno, but I left in all of the seeds and ribs, and it was atomic-fireball spicy.  In a good way. 

Also, feel free to grill the steak instead of sear-roasting it!  I had to do mine inside because I couldn’t see a flippin’ thing out on my patio.  Darned that daylight savings time!