C

Cumin Rubbed Steak with Charred Corn

For a Tex-Mex style dinner try our recipe for cumin rubbed steak with charred corn. First the steaks are sous vide to an ideal internal temperature and then rubbed with cumin and seared in an ultra hot pan to develop a flavorful crust on the outside. The corn is then seared in the same pan not only to get a tasty char, but also to absorb some of the flavors left from the steak. A dusting of chile powder adds smoky and spicy notes to the corn. Served with fluffy white rice, verdant cilantro, and tangy lime juice, this meal is a knockout. Be sure to pat the steaks and corn as dry as possible to get the best sear.

Cumin Rubbed Steak with Charred Corn

  • Servings: 2
  • Difficulty: 2 hours and 15 minutes
  • Print

Ingredients

  • 2 (5 oz) vacuum-sealed steaks
  • 2 cups frozen or fresh corn kernels
  • 2 tsp vegetable oil
  • 2 tsp cumin
  • ½ tsp chili powder 
  • ½ cup rice
  • 1 lime
  • ¼ cup finely chopped cilantro

Directions

Place steaks in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. 

Place corn kernels in a second Suvie pan and insert into the top left zone of your Suvie. 

Place rice in the starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.

My Cook > Multi-Zone Settings 

Protein: 130°F for 1 hour

Vegetable: 5 minutes

Starch: 15 minutes

After the steaks have finished cooking, remove them from their packaging and pat dry. Drain corn in a fine mesh strainer and pat dry with paper towels.

Heat vegetable oil in a heavy bottom skillet or cast iron pan over high heat until just smoking.

Rub cumin over steaks and then add to the hot pan and sear for 1 minute without moving. Flip steaks over and sear on the other side for another minute. Repeat flipping steaks until both sides are well browned, 2-3 minutes total. 

Remove steaks from pan and immediately add corn, stirring constantly and scraping the bottom of the pan until charred, about 3 minutes. During the last minute of cooking, add the chili powder, stirring constantly. Transfer corn to a bowl and season to taste with salt and pepper. 

Divide rice between plates and then top with corn. Slice steaks against the grain and serve on top of the corn. Garnish with cilantro and a generous squeeze of lime.

Nutrition

Nutritional Information per serving (2 servings per recipe): Calories 704, Total Fat 22g, Total Carbohydrates 91g, Total Sodium 688mg, Total Protein 38g

CategoriesAmerican Beef Dinner
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments