So much flavor was never so easy.
| For the steak: | |
| 2 tbsp. olive oil | |
| Salt | |
| Black pepper | |
| 1 package (~ 2lbs.) skirt steak | |
| 1 tbsp. smoked paprika | |
| 1.5 tbsp. light brown sugar | |
| 1 tbsp. salt | |
| 1 tbsp. black pepper | |
| 2 tsp. chili powder | |
| 2 tsp. garlic powder | |
| 2 tsp. cumin | |
| For the salad: | |
| 1 package baby arugula | |
| 1 (10 oz.) bag frozen white and yellow corn kernels | |
| 1/2 red onion, chopped | |
| 1 tbsp. honey | |
| 2 tbsp. olive oil | |
| 1/3 cup lemon juice | |
| 1/2 Zuma orange tomatoes, halved |
A flavorful fiesta for dinner.
| 1. | Start to char the corn: |
| 2. | In a large skillet, heat olive oil over medium heat. |
| 3. | Add the frozen corn to the skillet and season with salt and pepper. |
| 4. | Cook, stirring often, for approx. 5-7 minutes, until corn starts to char. |
| 5. | Remove from heat. |
| 6. | Prep the meat: |
| 7. | In a small bowl, combine the salt, pepper, paprika, cumin, garlic powder and brown sugar and mix well. |
| 8. | Rub the seasonings on each side of the individual skirt steak pieces. |
| 9. | Heat a large skillet over medium-high heat and drizzle in olive oil. |
| 10. | Add the steak pieces and cook on each side, approx. 3-4 min., until the steak begins to char slightly. |
| 11. | A meat thermometer should read 130 degrees. |
| 12. | Remove from pan and let rest. |
| 13. | Make the salad: |
| 14. | In a large bowl, combine the arugula, corn, onion, lemon juice, tomatoes, oil and honey and toss well. |
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