Buffalo Style Skirt Steak And Corn Recipes

BUFFALO STEAKS WITH PICKLED CORN SALAD AND HOTTISH SAUCE

Buffalo Steaks with Pickled Corn Salad and Hottish Sauce image

Provided by Marc Forgione

Time 8h50m

Yield 4 servings

Number Of Ingredients 35

Ingredients

1 cup chopped fresh curly parsley
3 tablespoons minced shallot
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1 teaspoon pink peppercorns, crushed
Extra-virgin olive oil
4 8-ounce buffalo strip steaks
Kosher salt and freshly ground black pepper
Flaky sea salt
2 cups corn kernels (from about 4 ears of corn)
1/2 cup white wine vinegar
1 tablespoon sugar
Kosher salt
1 teaspoon turmeric
1/2 cup extra-virgin olive oil
Juice of 2 limes
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 shallot, finely diced
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh curly parsley
1 tablespoon Amber spice mix or 1 teaspoon chili powder
Canola oil
1/2 white onion, diced
1/2 small green bell pepper, diced
1/2 small red bell pepper, diced
1 large clove garlic, finely diced
1/2 small jalapeno pepper, finely diced
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/2 cup good-quality tomato juice
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
Kosher salt

Steps:

Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl. Add enough olive oil to cover. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat. Refrigerate overnight.
Make the corn salad: Place the corn in a nonreactive bowl. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil. Pour over the corn, cover with plastic wrap and refrigerate overnight.
Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes. Add the chili powder and cayenne; toast the spices about 2 minutes. Add the tomato juice, red wine vinegar, mustard and 1 cup water. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes. Transfer to a blender and puree until completely smooth. Add 1/4 to 1/2 cup water to loosen the sauce, if needed. Season generously with kosher salt. (The sauce can be made up to 3 days ahead; cover and refrigerate.)
Preheat a grill to medium high. Remove the steaks from the marinade and season well with kosher salt and black pepper. Grill approximately 4 minutes on each side for medium rare. Let rest while you finish the corn salad.
Drain the corn. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce. Season the steaks with a little flaky sea salt. Serve with the corn salad and a little hottish sauce on the side.

BUFFALO CORN ON THE COB

Buffalo Corn on the Cob image

This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
2 tablespoons unsalted butter
2 tablespoons Buffalo-style hot sauce
1/2 cup crumbled blue cheese
Kosher salt and black pepper

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.

CUBAN SKIRT STEAK AND VEGETABLES

Cuban Skirt Steak and Vegetables image

Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 45m

Number Of Ingredients 13

Ingredients

8 small cloves garlic
6 tablespoons fresh lime juice (from 2 limes)
3/4 teaspoon cumin seeds, toasted
1/2 teaspoon dried oregano
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 skirt steak (1 1/2 pounds), cut into 4 pieces
1 small white onion, cut into 1/2-inch wedges (2 cups)
1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups)
2 ears corn, shucked and cut crosswise into 1-inch rounds
1 tablespoon unsalted butter, room temperature
1 small loaf ciabatta, halved

Steps:

Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.

SKILLET STEAK AND CORN

Skillet Steak and Corn image

This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.-Ruth Taylor, Greeneville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound boneless beef top round steak, cut into strips
1 medium onion, cut into 1/4-inch wedges
1/2 teaspoon dried thyme
2 tablespoons canola oil
3/4 cup red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (11 ounces each) Mexicorn, drained
Hot cooked rice

Steps:

In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

Nutrition Facts : Calories 386 calories, Fat 12g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 975mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

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