Black Angus steaks with Mexican street corn and salsa cruda

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black Angus steaks with Mexican street corn and salsa cruda

Chef's Table

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Black Angus steaks with Mexican street corn and salsa cruda

Gluten-Free Friendly, Soy-Free, Carb-Conscious, Spicy, No Added Sugar, Protein Plus

2 Servings, 950 Calories/Serving

30–45 Minutes

Topped with creamy chipotle mayo, punchy lime zest, and tangy queso fresco, our spin on elote (Mexican street corn) makes an a-maize-ing side for these garlicky steaks.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic heirloom or other tomato
  • 1 organic red onion
  • 2 to 4 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • 1 organic jalapeño or other fresh chile (optional)
  • Steak options:
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus filet mignons (about 5 ounces each)
  • 2 ears organic corn
  • Sunbasket chipotle mayo (mayo - chipotle chile powder - sweet smoked paprika)
  • 2½ ounces queso fresco

Nutrition per serving

Calories 950, Total Fat 70g (90% DV), Sat. Fat 22g (110% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 460mg (20% DV), Total Carb. 34g (12% DV), Fiber 6g (21% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 53g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the salsa cruda

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Finely chop, press, or grate the garlic. Set aside 1 tablespoon [2 TBL] garlic for the steaks.
  • Coarsely chop the cilantro.
  • Zest and juice the lime, keeping the zest and juice separate; set aside the zest for the chipotle mayo. [Zest and juice 1 lime; save the remaining lime for another use.] 
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.

In a medium bowl, stir together the tomato, onion, 1 teaspoon [2 tsp] garlic, cilantro, 1 tablespoon [2 TBL] lime juice, and as much jalapeño as you like. Season generously to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal. 


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
  • In a small bowl, stir together 1 tablespoon [2 TBL] butter or oil (from your pantry) and 1 tablespoon [2 TBL] garlic.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned but not yet cooked through, 2 to 4 minutes. Add the garlic butter or oil and cook, carefully spooning it regularly over the steaks, until your desired doneness is reached. For medium-rare, that’s 1 to 2 minutes for New York strips or rib-eyes and 6 to 10 minutes for filet mignons.

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan. While the steaks are cooking and resting, prepare the corn.


Prep and cook the corn

  • Shuck the corn. Coat the corn all over with 2 to 3 teaspoons butter or oil (from your pantry).
  • In a small bowl, stir together the chipotle mayo and 1 tablespoon [2 TBL] lime zest.

In the same pan used for the steaks, add the corn and cook over medium-high heat, turning occasionally, until the corn is tender and starts to brown, 5 to 7 minutes. Transfer to a plate. Slather the corn all over with the chipotle mayo, sprinkle with the queso fresco, and season with salt and pepper.


Transfer the corn and steaks to individual plates. Using a slotted spoon, remove the salsa cruda from the bowl, top the steaks with the salsa, and serve.

Kids Can!
  • Press the garlic (if you have a press). 
  • Measure the onion and garlic.
  • Juice the lime. 
  • Shuck the corn. 
  • Time the cooking.