Buffalo Style Skirt Steak And Corn Recipes

BUFFALO STEAKS WITH PICKLED CORN SALAD AND HOTTISH SAUCE

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

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

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

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.