Coriander Steak With Warm Corn Salad Recipes

GRILLED STEAK WITH GREEK CORN SALAD

Steps:

• Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
• Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
• Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

WARM CORN AND TOMATO SALAD

Steps:

• Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD

Steps:

• Pat steaks dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
• Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
• Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

WARM HERBED CORIANDER RICE SALAD

Steps:

• Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
• While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!

CORIANDER STEAKS WITH TOMATO & ROCKET SALAD

Steps:

• Crush the coriander seeds with the black peppercorns. Add the dried red chilli flakes, then use to coat both sides of the steaks. Set aside. Preheat a griddle pan on a high heat.
• Cut the cherry tomatoes in half then toss with the red onion, olive oil and lemon juice and season with salt, pepper and a pinch of sugar. Toss in the rocket.
• Griddle the steaks for 2-3 minutes each side, allow to rest, and serve with the salad.

WARM CORN SALAD WITH SAFFRON

Steps:

• Melt butter in a large skillet on medium-high heat.
• Add corn kernels along with chopped onion and a pinch of saffron.
• Sauté, stirring occasionally, until each kernel is deeply browned on at least one surface.
• Turn off heat.
• Garnish: Grated Parmesan.

CORIANDER STEAK WITH WARM CORN SALAD

Steps:

• Heat 10-inch skillet or grill pan over med-high heat until very hot. Brush pan with 1 tbsp oil. On waxed paper, mix coriander, pepper, and 1/2 tsp salt -- use to coat both sides of steaks.
• Place steaks in grill pan; cook about 8 min, turning once for medium-rare or desired doneness.
• Meanwhile, in 2-quart saucepan, heat remaining oil over medium-high heat. Add red pepper and onion, cook, stirring occassionally until very soft, about 5 minutes. Stir in corn; heat through. Stir in cilantro, lime juice, cumin, and remaining salt. Makes about 2 1/2 cups.
• Transfer steaks to cutting board. Thinly slice steak and serve with corn salad.