Steak with fresh corn polenta

Serves 4

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flank steaks, about 750 g each
ears of corn
1 tsp
salt, divided
fresh pepper, to season
2 tsp
canola oil, divided
1 tbsp
1/4 cup
finely chopped cilantro


  • PEEL back and discard husks from corn. Remove silk from cobs, then shave corn from cobs using a knife. Reserve 1 cup corn kernels for Summer Steak Salad. Whirl remaining kernels in food processor until smooth.
  • SPRINKLE steaks with salt. Season with fresh pepper.
  • HEAT an extra-large frying pan over medium-high. Add 1 tsp oil, then 1 steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a cutting board and tent with foil. Repeat with remaining 1 tsp oil and steak.
  • MELT butter in a medium saucepan over medium. Add puréed corn and salt. Cook, stirring constantly, until thickened, 5 min. Season with fresh pepper.
  • DIVIDE polenta among 4 plates. Slice 1 steak thinly against the grain, then arrange over corn. Sprinkle with cilantro. Cool and refrigerate remaining steak for Summer Steak Salad.


Calories 515, Protein 45 g, Carbohydrates 50 g, Fat 17 g, Fibre 6 g, Sodium 481 mg. Excellent source of Vitamin B12
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