Steaks & Buffalo Corn on the Cob

with Sour Cream & Scallion Mashed Potatoes

35 MIN

+$1.99/serving 4 Servings

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with Flank Steaks

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 sour cream and scallions ties the dish together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1¼ lbs Potatoes
4 ears Corn
2 Tbsps Hot Sauce
1 oz Salted Butter
2 Scallions
2 Tbsps Vegetarian Worcestershire Sauce
⅓ cup Crispy Onions
¼ cup Mayonnaise
¼ cup Sour Cream
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

step-by-step

instructions

Cook Along

1 Prepare & cook the corn

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. Remove any husks and silks from the corn. Once boiling, add the corn cobs. 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.

2 Prepare the remaining ingredients

Meanwhile, medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

3 Cook & mash the potatoes

Add the diced potatoes to the same pot of boiling water and cook 17 to 19 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 sour cream. 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 both sides with salt, pepper, and the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; 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.

5 Make the sauces & serve your dish

While the steaks rest, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir to combine. In a separate bowl, combine the mayonnaise and worcestershire sauce; stir until smooth. 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 buffalo sauce. Top the potatoes with the crispy onions and sliced green tops of the scallions. Top the steaks with the worcestershire mayo. Enjoy!