Wednesday, August 28, 2013

Garlic Sirloin Steak with Corn on the Cob

Corn!  I have a personal love of corn, having grown up in a state where seeing people wear giant foam corn on the cob hats is normal (i.e. Nebraska--Go Cornhuskers, aka 'Skers).  It's the time of year where you can find local sweet corn in your grocery stores. Corn provides you with fiber, folate (heart and reproductive health), Vitamin C, and Vitamin B1 (brain function and memory).

You might be surprised, but you can eat beef healthily.  Yes, it's true.  Just be sure to choose lean cuts, trim extra fat, watch your portions, and eat sparingly (and when buying, choose little marbling and try to buy grass-fed beef).  In fact, some studies show that lean red-meat eaters lose weight more rapidly than non-red-meat eaters and do not increase cholesterol levels and could actually decrease cholesterol.  Additionally, lean red meat offers Zinc, Iron, and Vitamin B12.  This recipe won't utilize the grill (although this recipe would be equally awesome on the grill), but rather the stovetop.  Five simple ingredients, one great meal.

4 Servings

  • 16 oz Sirloin Steak

  • 1 Tbsp. Garlic, minced

  • 2 tsp. Garlic Powder

  • 3 Tbsp. Butter (Smart Balance Light, Omega-3 infused)

  • 1 tsp. Black Pepper

  • 4 Ears of Sweet Corn, Shucked/Silk removed (basically corn only, no husk/hairs)

1.  Bring large saucepan filled with water to a gentle boil.

2.  Sprinkle pepper and minced garlic on both side of steaks.
3. In separate skillet, melt 1 Tbsp. butter over medium-high heat.
4. Add ears of corn to water.  Boil 5-10 minutes--the longer, the softer (I do 10 min).
5. Place steaks in heated butter for 4-5 minutes.  Turn once, cooking for 4-5 more minutes.
6. Melt remaining butter in small bowl (microwave for 12 seconds).  Stir in garlic powder.

Serve immediately.  Use a brush (spoon also ok) to put garlic butter on both corn and steak.  I am also choosing to serve a simple green salad tossed with olive oil and balsamic vinegar for another side.  Yuuum.

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