Elevate your steak night with these juicy, herb-crusted steaks seasoned with oregano, basil, and a hint of red wine vinegar for extra depth. Paired with a creamy, zesty corn side dish featuring mayo, grated Parmesan, and a dash of crushed red pepper for a subtle kick, this meal balances savory and spicy in every bite. The tender, flavorful steaks and creamy parmesan corn make this a satisfying and unique dinner perfect for weeknights or special occasions alike.
2 servings, 600 calories per serving, approximately 65 grams of protein per serving
Ingredients
- 1/8 oz fresh oregano leaves
- 1/2 oz fresh basil leaves
- 2 5 oz steaks
- 1 teaspoon red wine vinegar
- 1/4 teaspoon crushed red pepper
- 2 cups corn
- 1 ½ ounces mayonnaise
- 3 tablespoons grated parmesan cheese
You'll Need
- Medium pan
- Kosher salt
- Black pepper
- 6 tablespoons Olive oil
1. Prepare ingredients
Rinse oregano and basil and finely chop leaves. Pat steaks dry with paper towel.
2. Make Basil Pistou
Set aside ½ tablespoon chopped basil for corn. In a small bowl, combine red wine vinegar, remaining basil, and crushed red pepper. Whisk continuously, slowly add 3 tablespoons olive oil until fully combined. Season with salt and set aside.
3. Sear Steaks
Season steaks all over with salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare. Transfer to a plate and set aside to rest for about 5 minutes.
4. Char Corn
While steaks rest, wipe pan clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, 3-5 minutes. Remove pan from heat.
5. Make Italian Street Corn
Add mayonnaise, parmesan, oregano, basil, and 1 tablespoon olive oil to pan with corn and stir to combine. Season with salt and pepper as desired.
6. Plate Steaks
Cut steaks against the grain into ¼-inch slices. Drizzle over basil pistou and serve with Italian Street Corn.