Seared Steaks & Buffalo Corn on the Cob with Scallion Mashed Potatoes
Summer Produce

Seared Steaks & Buffalo Corn on the Cob

with Scallion Mashed Potatoes

35 MIN
2 Servings
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    From the Test Kitchen

    This delectable dish features tender steaks—seasoned with our Southern spice blend, then served with a creamy worcestershire mayo—and fresh, seasonal corn on the cob with a spicy buffalo twist. A hearty side of mashed potatoes with scallions ties the dish together.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    ingredients
    Seared Steaks & Buffalo Corn on the Cob with Scallion Mashed Potatoes
    Title
    • 2 Steaks
    • 2 ears Of Corn
    • ¾ lb Potatoes
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 oz Salted Butter
    • 1 Tbsp Hot Sauce
    • 2 Scallions
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and half the worcestershire sauce (you will have extra); stir until smooth.

    Cook the corn
    2 Cook the corn

    Remove any husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Leaving the pot of water boiling, using tongs, remove the corn from the pot and pat dry with paper towels. Wrap in foil to keep warm.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Add the diced potatoes to the same pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the spicy butter & serve your dish
    5 Make the spicy butter & serve your dish

    While the steaks rest, combine the softened butter and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; using a fork, mash until thoroughly combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked corn. Top the corn with the spicy butter. Top the steaks with the worcestershire mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and half the worcestershire sauce (you will have extra); stir until smooth.

    2 Cook the corn

    Remove any husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Leaving the pot of water boiling, using tongs, remove the corn from the pot and pat dry with paper towels. Wrap in foil to keep warm.

    Cook the corn
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Add the diced potatoes to the same pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the spicy butter & serve your dish
    5 Make the spicy butter & serve your dish

    While the steaks rest, combine the softened butter and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; using a fork, mash until thoroughly combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked corn. Top the corn with the spicy butter. Top the steaks with the worcestershire mayo. Garnish with the sliced green tops of the scallions. Enjoy!

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