Pan-Roasted Sirloin with Corn Relish

Pan-Roasted Sirloin with Corn Relish
Pan-Roasted Sirloin with Corn Relish
Eat healthfully (and still have steak) A lowfat diet can include beef. In fact, because red meat is loaded with iron and folate, it's especially good for women, and the sirloin used here is one of the leanest cuts. Chef Tom Colicchio pan-roasts it with almost no added oil at Craft, his new restaurant in New York City. And instead of teaming it with a fat bomb like butter-laden mashed potatoes, he has a better option: zingy corn relish. It has vitamin A and several Bs, plus a crunch so mouth pleasing, you'll never miss the fat.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings, with extra corn relish
American Vegetable Roast Low Fat Steak Corn Summer Self
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 sprigs fresh thyme
  • 2 tsp olive oil
  • 1 tsp vegetable oil
  • 1 cup white wine vinegar
  • 1 tbsp grated fresh ginger
  • 2 cups fresh or frozen corn kernels
  • 1 small yellow onion, diced
  • 1 clove garlic, peeled and minced

PreparationFor corn relish: In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives. For pan-roasted sirloin: Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top. Nutritional analysis (1 serving steak and 1 cup relish): 586 calories, 18 g fat (6.5 g saturated fat), 50 g carbohydrates, 56 g protein,7 mg iron Nutritional analysis provided by Self

PreparationFor corn relish: In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives. For pan-roasted sirloin: Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top. Nutritional analysis (1 serving steak and 1 cup relish): 586 calories, 18 g fat (6.5 g saturated fat), 50 g carbohydrates, 56 g protein,7 mg iron Nutritional analysis provided by Self

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy