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A Perfect Steak Over Italian Corn Salsa

TonysMarketDenver's picture
Ingredients
  Aged beefsteak 2 Pound (for steak)
  Tony's euro-crust seasoning blend/Tuscan grill rub 2 Tablespoon (for steak)
  Garlic 4 Tablespoon, mince (for steak)
  Olive oil 2 Tablespoon (for steak)
  Red onion 3 Cup (48 tbs), mince (for salsa)
  Red wine vinegar 4 Tablespoon (for salsa)
  Musso's peaches and cream corn 6 Large (for salsa)
  Zucchini/Calabacita 1 Medium (for salsa)
  Yellow squash 1 Medium (for salsa)
  Ripe tomato 2 Medium (for salsa)
  Basil leaves 1 Cup (16 tbs), slivered (for salsa)
  Salt 1 Teaspoon (for salsa)
  Pepper 1 Teaspoon (for salsa)
  Balsamico de modena 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 400 degree.
2. In a small bowl, mix garlic and olive oil.
3. Place steak on a tray, spread olive oil garlic mixture evenly on it. Season steak with Euro-Crust or Tuscan seasoning blend. Keep it aside and allow it to rest at room temperature.
4. Cut vegetables as shown in the video.
5. Brush oil on all sides of zucchini and corn. Season it with Tuscan rub seasoning.

MAKING
6. For steak, place steak on oven and allow it to sear. When the side turns brown turn and repeat. Remove it from direct heat and cook under indirect heat, covered, until done.
7. For salsa, place corn, zucchini and onion on grill with steak. Take out the roasted vegetables and chop them into fine pieces.
8. In a large bowl, put minced onion. Pour vinegar in it.
9. Add chopped roasted vegetables, and corn kernels in bowl.
10. Sprinkle seasoning and olive oil it. Mix it well. Taste and add more olive oil, and pepper, if required.

FINALIZING
11. Line a plate with corn salsa. Place steak, and drizzle balsamic vinegar on top.

SERVING
12. Serve hot steak with basil garnish.

TIPS
Rare to medium rare cooked steak should have an internal temperature of 120 degree.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Searing
Ingredient: 
Steak
Restriction: 
High Fiber, High Protein
Cook Time: 
30 Minutes
Servings: 
4

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