Cajun Skirt Steak with Creamed Corn

Cajun Skirt Steak with Creamed Corn


2tablespoons unsalted butter
1small onion -- chopped
4cups fresh corn kernels (from 8 ears)
1cup half-and-half
kosher salt and black pepper
pounds skirt steak -- cut into 2 pieces
2teaspoons blackening or Cajun seasoning
4cups mixed greens
1cup cherry tomatoes -- halved
1tablespoon olive oil


1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.

2. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.

3. Meanwhile, heat broiler. Season the steak with blackening seasoning and ¼ teaspoon each salt and pepper. Place on a broilerproof rimmed baking sheet.

4. Broil steak for 6 to 10 minutes per side for medium-well. Let rest for at least 5 minutes before slicing.

5. In a medium bowl, toss the greens and tomatoes with the oil and ¼ teaspoon each salt and pepper. Serve with the steak and corn.