Steaks with Tangy Corn Relish and Super Cheese and Scallion Smas
Elevate your steak night with this irresistible recipe for Steaks with Tangy Corn Relish and Super Cheese and Scallion Smash! Perfectly seared ribeye, sirloin, or filet mignon steaks take center stage, complemented by a zesty corn relish bursting with charred red bell peppers, lime, and a touch of honey. On the side, you'll find ultra-creamy mashed potatoes infused with sharp cheddar, garlic, and scallions, making them the ultimate comfort food upgrade. This show-stopping dish combines bold flavors and hearty textures to wow your taste buds in every bite. Ideal for dinner parties or indulgent family meals, this recipe is your go-to for a well-rounded, flavor-packed plate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Steak (ribeye, sirloin, or filet mignon)
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1.5 cups Corn kernels (fresh or frozen)
- 1 medium Red bell pepper, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 small Jalapeño, finely diced (optional)
- 2 pounds Russet potatoes, peeled and diced
- 1 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 4 stalks Scallions, thinly sliced
- 2 cloves Garlic, minced
- 4 tablespoons Salted butter
Instructions
Season both sides of the steaks with salt and black pepper. Let them rest at room temperature for 15 minutes.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter is sizzling, sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steaks from the skillet and let them rest under foil while you make the sides.
To prepare the tangy corn relish, wipe the same skillet clean. Add the corn kernels, red bell pepper, and red onion to the skillet over medium heat. Sauté for 5-7 minutes until the vegetables are lightly charred and fragrant.
Stir in the lime juice, honey, and diced jalapeño (if using). Season with a pinch of salt and remove from heat. Transfer the relish to a bowl and keep warm.
For the cheese and scallion smash, bring a large pot of salted water to a boil. Add the diced potatoes and cook for 15-20 minutes until fork-tender. Drain the potatoes and return them to the hot pot.
In a small saucepan, heat the heavy cream and minced garlic over low heat until warmed through. Add the garlic-infused cream, shredded cheddar cheese, 4 tablespoons of butter, and half of the scallions to the potatoes. Mash everything together until smooth and creamy, adjusting seasoning with salt and pepper to taste.
To plate, divide the cheese and scallion mashed potatoes among four plates. Top each plate with a steak, then spoon the tangy corn relish over the top or to the side. Garnish with the remaining scallions.
Serve immediately and enjoy this flavorful, crowd-pleasing dish!
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 54.6 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1467 mg | 113% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5353 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
