Photo by Chelsie Craig, Food Styling by Frances Boswell
Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.
- 4 servings
- 1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)
- Kosher salt
- Freshly ground black pepper
- 1 small shallot, finely chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. (or more) red wine vinegar
- 6 Tbsp. extra-virgin olive oil, divided
- 2 cups corn kernels (from about 2 ears corn)
- 2 sprigs thyme
- 1 Tbsp. unsalted butter
- 1 head of butter lettuce, leaves separated
- 2 Persian cucumbers, thinly sliced
- 1 pint cherry tomatoes, halved
- Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
- Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
- Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
- Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5–7 minutes.
- Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.
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