Cajun Skirt Steak with Creamed Corn
|2||tablespoons unsalted butter|
|1||small onion -- chopped|
|4||cups fresh corn kernels (from 8 ears)|
|kosher salt and black pepper|
|1½||pounds skirt steak -- cut into 2 pieces|
|2||teaspoons blackening or Cajun seasoning|
|4||cups mixed greens|
|1||cup cherry tomatoes -- halved|
|1||tablespoon olive oil|
Directions1. 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.