Pan Roasted Flat Iron Steak with Chimichurri and Sweet Summer Corn Succotash
Serves 4
For the Corn and Pea Succotash:
  • 2 Cups Heavy Cream (kernels cut from the cob and the milk scraped)
  • 1/2 cup Yellow Corn Meal
  • 3-4 Ears Sweet Corn
  • 1 cup Frozen Peas
  • Salt and fresh ground black pepper to taste
For the Chimichurri:
  • 8 Cloves Garlic
  • 2 bunches Cilantro
  • 1 bunch Italian Flat Leaf Parsle
  • 1 whole Lemon Zest and Juice
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Dry Oregano
  • 1/2 tsp Chile Flakes
  • 1 tsp Salt
  • 3/4 cup Extra Virgin Olive Oil
  • 4 Flat Iron Steaks
  • 1/4 lb Sweet Butter
  • 6-8 Sprigs
  • Fresh Thyme
  • Salt & Pepper
  1. In a medium saucepan over medium heat bring the cream to a simmer. Season with salt and pepper and whisk in the cornmeal to incorporate into the cream. Stir in the corn and the milk from the cobs. Bring to a simmer and cook until it has the consistency of pudding. Adjust the seasoning and fold in the peas. Keep warm.
  2. For the Chimichurri: 

    Process in a food processor until you get a pesto consistency. Keep at room temperature.

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