Easy Steak Corn Skillet Supper Recipes
STEAK, CORN AND POTATOES WITH GARLIC BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
- Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
- Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
- Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.
EASY STEAK & CORN SKILLET SUPPER
I often turn to this recipe when I need something that I can throw together very quickly. A fast, inexpensive family pleaser. Originally from Quick Cooking magazine. This is a mild dish, one that children will enjoy too. If you prefer a spicier dish, substitute a can of tomatoes with chilies, such as Rotel, for a bit of zing.
Provided by HeatherFeather
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point).
- Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
- Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
- Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
- Add the corn and heat just enough to warm the corn through.
- Serve ladled over cooked white rice.
- Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
- If unavailable, use regular corn.
Nutrition Facts : Calories 383.4, Fat 14.7, SaturatedFat 4.8, Cholesterol 69.3, Sodium 929.2, Carbohydrate 37.7, Fiber 1.9, Sugar 5, Protein 29.4
CAST-IRON SKILLET STEAK
If you've never cooked steak at home before, it can be a little intimidating. That's why I came up with this simple steak recipe that's so easy, you could make it any day of the week. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 2
Steps:
- Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.
Nutrition Facts : Calories 494 calories, Fat 36g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 2983mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
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