| |
| |
| 3 Cups |
|
Fresh corn |
|
| 4 |
|
Scallions, white and green parts sliced separately |
|
| 2 Tbs |
|
Unsalted butter |
|
| 2 Cloves |
|
Garlic, minced |
|
| 1½ tsp |
|
Kosher salt |
|
| 1½ tsp |
|
Ground cumin |
|
| |
| 1 tsp |
|
Chili powder |
|
| ½ tsp |
|
Black pepper |
|
| 1 |
|
Plum tomato, diced |
|
| 1 |
|
Jalapeno, diced |
|
| 1 Pound |
|
Steak* |
|
| ¼ Cup |
|
Fresh cilantro, finely chopped |
|
|
|
|
| |
| Pan roast corn in a large, dry skillet**, stirring occasionally until brown. Transfer to a bowl. |
| Cook the white part of the scallions until tender in butter along with the garlic 1 tsp of salt, ½ tsp of cumin, ½ tsp chili powder and ¼ tsp black pepper. Remove skillet from heat and stir in corn, tomato and jalapeno. |
| Combine remaining spices and season steak. Grill to desired heat. Transfer to cutting board. While steak cools reheat the corn mixture and stir in scallion greens and cilantro. Slice steak into thin strips and top with corn salsa. Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
330.56 |
|
| Calories From Fat (37%) |
|
123.64 |
|
| Calories From Protein (34%) |
|
113.97 |
|
| Calories From Carbs (28%) |
|
92.94 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 13.74g |
|
21% |
|
| Saturated Fat 6.24g |
|
31% |
|
| Monounsaturated Fat 4.26g |
|
|
|
| Polyunsaturated Fat 1.21g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 52.69mg |
|
18% |
|
| Sodium 800.10mg |
|
33% |
|
| Potassium 862.89mg |
|
25% |
|
| Carbohydrates 26.12g |
|
9% |
|
| Dietary Fiber 4.54g |
|
18% |
|
| Sugar 4.92g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 21.58g |
|
|
|
| Protein 29.28g |
|
59% |
|
| Vitamin A 1203.75IU |
|
24% |
|
| Vitamin C 18.09mg |
|
30% |
|
| Calcium 66.06mg |
|
7% |
|
| Iron 3.58mg |
|
20% |
|
| Vitamin E 0.76IU |
|
8% |
|
| Thiamin 0.34mg |
|
23% |
|
| Riboflavin 0.11mg |
|
7% |
|
| Niacin 9.95mg |
|
50% |
|
| Vitamin B6 0.84mg |
|
42% |
|
| Folate 90.64µg |
|
23% |
|
| Vitamin B12 1.21µg |
|
20% |
|
| Pantothenic Acid 1.67mg |
|
17% |
|
| Phosphorus 357.82mg |
|
36% |
|
| Magnesium 81.95mg |
|
20% |
|
| Zinc 5.20mg |
|
35% |
|
| Copper 0.20mg |
|
10% |
|
| Manganese 0.36mg |
|
18% |
|
| Selenium 31.19µg |
|
45% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 214.72g |
|
|
|
|
|
| |
| Cooking Tips |
| *Sirloin or Flank work well. 1 to 1.5 inches thick. |
| **Cast iron is best. |
| | |
|
|
