Blackened Steak with Creamy Corn Maque Choux

Blackened Steak with Creamy Corn Maque Choux ingredients

• 10 oz flat iron or sirloin steak
• 2 tbsp blackening seasoning
• 1 tbsp unsalted butter
• 1.5 cups fresh or frozen corn kernels
• 2 strips bacon
• 0.5 red bell pepper
• 0.5 green bell pepper
• 1 shallot
• 1 clove garlic
• 0.25 cup heavy cream
• 0.25 cup chicken broth
• 1 tbsp fresh parsley
• to taste salt and pepper

How to make Blackened Steak with Creamy Corn Maque Choux

1. Pat the 10 oz flat iron or sirloin steak thoroughly dry with paper towels. Brush both sides of the steak evenly with 1 tablespoon melted unsalted butter.
2. Generously coat the steak on all sides with 2 tablespoons blackening seasoning, pressing it gently to adhere. Set aside at room temperature.
3. In a large cast-iron skillet, cook 2 diced bacon strips over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the skillet.
4. Increase the heat to medium-high. Add the 0.5 diced red bell pepper, 0.5 diced green bell pepper, and 1 minced shallot to the skillet with the bacon fat. Sauté for 3-4 minutes until softened.
5. Add 1 minced garlic clove and 1.5 cups fresh or frozen corn kernels to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
6. Pour in 0.25 cup heavy cream and 0.25 cup chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it thicken slightly for 2-3 minutes. Season the maque choux with salt and pepper to taste.
7. While the maque choux simmers, heat a separate heavy-bottomed skillet (preferably cast iron) over high heat until it begins to smoke lightly. Place the seasoned steak in the scorching hot skillet.
8. Sear the steak for 2-4 minutes per side for medium-rare (internal temperature 130-135°F), creating a dark, spicy crust. Adjust cooking time for desired doneness.
9. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain into thick strips or medallions.
10. Stir the crispy bacon bits back into the maque choux. Divide the creamy corn maque choux between two plates, top with the sliced blackened steak, and garnish with 1 tablespoon chopped fresh parsley before serving.

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