Steak with Corn on the Cob
This Steak with Corn on the Cob is a satisfying, well-rounded meal featuring juicy pan-seared sirloin, buttery corn, and creamy mashed red potatoes made with sour cream. Topped with caramelized onions for extra flavor, it’s a delicious dinner that comes together in just 30 minutes.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
1 Onion
6 Red Potatoes
Fridge and Freezer
½ cup Sour Cream
1 lb Sirloin Steak, thawed
4 Corn on the Cob
1 tbs Butter
Directions
Wash hands with soap and water. Wash and dry the produce. Dice the potatoes. Thinly slice the onion.
Bring a large pot of salted water to a boil over high heat. Boil the corn for 3-4 minutes. Use tongs to carefully remove the corn to a plate; keep warm. Add the potatoes to the boiling water and cook for 17-19 minutes, until tender. Drain And mash with ½ cup sour cream, seasoning with salt and pepper (add a little milk if it seems too dry); keep warm.
Heat a little oil in a large skillet over medium-high heat. Cook the onions, stirring occasionally, until very brown, then remove to paper towels to drain. Season the steak with salt and pepper and add to the skillet. Cook until browned on each side and desired doneness. Transfer to a cutting board.
Melt 1 tbs butter and drizzle over corn; season with salt and pepper. Slice steak and serve topped with onions, with mashed potatoes and corn on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak.