Name: Grilled Strip Steak with Curried Corn, Zucchini & Plum Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 cups frozen corn; 1 ½ jalapeño peppers; 6 plums; 1.02 kg striploin (New York strip) steak; 6 medium zucchini squash; black pepper; curry powder; extra virgin olive oil; garam masala; garlic powder; salt

Grilled Strip Steak with Curried Corn, Zucchini & Plum SautéGrilled Strip Steak with Curried Corn, Zucchini & Plum Sauté — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 cups frozen corn

1 ½ jalapeño peppers

6 plums

1.02 kg striploin (New York strip) steak

6 medium zucchini squash

black pepper

curry powder

extra virgin olive oil

garam masala

garlic powder

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, wash and dry the fresh produce.

Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices. Place in a large bowl.

Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the plums.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, place corn in the colander and rinse under hot water (from the tap) to thaw. Add to the bowl with the plums and other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add plums, veggies, and spices; cook, stirring occasionally, until fork-tender, 7-8 minutes. Remove from heat.

Thinly slice steak against the grain.

To serve, divide steak and plum-veggie sauté between plates or bowls. Enjoy!

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