Blade Steak with Dried Tomato-Oregano Butter with smoky creamed corn and pan-roasted potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- ⅗ oz. Butter
- 3 Oregano Sprigs
- 1 Russet Potato
- 1/2 oz. Julienned Sun-Dried Tomatoes
- 2 Top Blade Steaks
- 8 oz. Frozen Corn Kernels
- 3 fl. oz. Heavy Whipping Cream
- 11/2 oz. Fontina Cheese Slices
Directions
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Preheat oven to 425 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry.
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Stem and mince oregano. Peel and cut potato into 1" dice. Place sun-dried tomatoes in a small mixing bowl and cover with warm water to rehydrate. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.
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Place a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potatoes to hot pan and cook 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast until golden brown and tender, 20-22 minutes. Stir once halfway through cooking. Remove from oven, toss with half the oregano (reserve remaining for compound butter) and season to taste with salt and pepper. Set aside. While potatoes roast, cook steaks.
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Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes per side. Remove to a plate, cover with foil, and rest at least 5 minutes while preparing butter and corn. Wipe pan clean and reserve.
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Drain and mince sun-dried tomatoes. Combine softened butter, half the sun-dried tomatoes (reserve remaining for corn), remaining oregano, and a pinch of salt and pepper in a small mixing bowl. Form into two disks about 1½" in diameter and refrigerate to firm up.
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Return pan used to cook steaks to medium-high heat. Add corn, cream, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Add cheese and remaining sun-dried tomatoes, stirring constantly to completely melt cheese into sauce, 1-2 minutes. Sauce will thicken as it cools.
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Spoon creamed corn onto a plate or into a small serving dish. Serve potatoes and steak alongside and place a disk of compound butter on steak.