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.

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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 (paleo 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.

Instructions

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

Wash produce before use

1

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. 

2

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.

3

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.

Serve

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.