Grilled One-Minute Steak and Paprika Corn on the Cob
A quick, flavorful meal of ultra-fast grilled steak paired with paprika-spiced corn on the cob.
Servings: 4 servings
Ingredients
- 4 ears corn
- 2 tablespoons paprika
- 1/4 teaspoon salt divided
- 1/8 cup extra virgin olive oil
- 4 cloves garlic crushed
- 4 slices tender-cut steak thin, about 1/2 inch thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 2 cups salad leaves optional
Instructions
- Preheat a griddle or grill pan over medium-high heat.
- Place the ears of corn on the hot griddle and cook, turning occasionally, until tender and lightly charred, about 10–15 minutes total.
- During cooking, sprinkle the corn with the paprika and half of the 1/4 teaspoon salt so it adheres while roasting.
- While the corn cooks, warm the extra virgin olive oil in a small saucepan over medium-high heat.
- Add the crushed garlic to the oil and sauté until golden brown, then remove and discard the garlic, leaving the flavored oil in the pan and keep it warm over the lowest heat.
- Heat the griddle to very high. Pat the steak slices dry and cook each slice 30 seconds per side on the hot griddle for a quick sear.
- Immediately season the cooked steaks with 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper.
- Transfer the seared steaks briefly into the warm saucepan with the flavored oil and turn to coat both sides so they absorb the oil's flavors, about 15–30 seconds.
- Serve the steaks hot with the paprika corn and salad leaves, if using.
Equipment
- griddle or grill pan
- Small Saucepan
- Tongs
- Knife
- Cutting Board
Notes
- Use very high heat for a quick sear to keep steaks tender.
- Reserve half the salt specifically for the corn as directed.
- Discard the garlic once it browns to avoid a bitter taste.
- Keep the flavored oil warm to gently coat steaks before serving.