Pan Roasted Flat Iron Steak with Chimichurri and Sweet Summer Corn Succotash | Serves 4


For the Corn and Pea Succotash:

  • 2 Cups Heavy Cream (kernels cut from the cob and the milk scraped)

  • 1/2 cup Yellow Corn Meal

  • 3-4 Ears Sweet Corn

  • 1 cup Frozen Peas

  • Salt and fresh ground black pepper to taste

For the Chimichurri:

  • 8 Cloves Garlic

  • 2 bunches Cilantro

  • 1 bunch Italian Flat Leaf Parsle

  • 1 whole Lemon Zest and Juice

  • 1/4 cup Red Wine Vinegar

  • 1 tbsp Dry Oregano

  • 1/2 tsp Chile Flakes

  • 1 tsp Salt

  • 3/4 cup Extra Virgin Olive Oil


  • 4 Flat Iron Steaks

  • 1/4 lb Sweet Butter

  • 6-8 Sprigs

  • Fresh Thyme

  • Salt & Pepper



In a medium saucepan over medium heat bring the cream to a simmer. Season with salt and pepper and whisk in the cornmeal to incorporate into the cream. Stir in the corn and the milk from the cobs. Bring to a simmer and cook until it has the consistency of pudding. Adjust the seasoning and fold in the peas. Keep warm.

For the Chimichurri:

Process in a food processor until you get a pesto consistency. Keep at room temperature.