Pan-Seared Steak & Oven Fries with Cherry Tomato & Corn Salad

Pan-Seared Steak & Oven Fries

with Cherry Tomato & Corn Salad

Group Created with Sketch. 30 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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We’re serving our rich steak tonight with two incredibly easy sides. Yukon Gold potatoes, cut into thick fries and roasted, make for a hearty accompaniment, while sautéed sweet corn and cherry tomatoes (yours may be red or yellow), balanced by a bit of sherry vinegar, are a celebration of late summer’s bounty. (Chefs, remember to let your steak rest before slicing, which ensures a nice and juicy consistency.)

We’re serving our rich steak tonight with two incredibly easy sides. Yukon Gold potatoes, cut into thick fries and roasted, make for a hearty accompaniment, while sautéed sweet corn and cherry tomatoes (yours may be red or yellow), balanced by a bit of sherry vinegar, are a celebration of late summer’s bounty. (Chefs, remember to let your steak rest before slicing, which ensures a nice and juicy consistency.)

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Prepare the potatoes & make the oven fries:
1 Prepare the potatoes & make the oven fries:

Preheat the oven to 475°F. Wash and dry the potatoes; cut lengthwise into ½-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare the remaining ingredients & make the aioli:
2 Prepare the remaining ingredients & make the aioli:

While the potatoes roast, wash and dry the remaining fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut the chives into 1-inch pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the steak:
3 Cook the steak:

While the potatoes continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Cook the corn & tomatoes:
4 Cook the corn & tomatoes:

While the steak rests, add the corn and tomatoes to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned. Transfer to a medium bowl.

Make the salad:
5 Make the salad:

While the steak continues to rest, add the vinegar and half the chives to the bowl of cooked corn and tomatoes. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

Slice the steak & plate your dish:
6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Divide the sliced steak, oven fries, and salad between 2 dishes. Garnish the salad with the remaining chives. Serve with the aioli on the side. Enjoy!

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Prepare the potatoes & make the oven fries:
1 Prepare the potatoes & make the oven fries:

Preheat the oven to 475°F. Wash and dry the potatoes; cut lengthwise into ½-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast, turning halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

2 Prepare the remaining ingredients & make the aioli:

While the potatoes roast, wash and dry the remaining fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut the chives into 1-inch pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the steak:
3 Cook the steak:

While the potatoes continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

4 Cook the corn & tomatoes:

While the steak rests, add the corn and tomatoes to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned. Transfer to a medium bowl.

Cook the corn & tomatoes:
Make the salad:
5 Make the salad:

While the steak continues to rest, add the vinegar and half the chives to the bowl of cooked corn and tomatoes. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

6 Slice the steak & plate your dish:

Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Divide the sliced steak, oven fries, and salad between 2 dishes. Garnish the salad with the remaining chives. Serve with the aioli on the side. Enjoy!

Slice the steak & plate your dish: