Spring Can Be Corny

Steak and corn on the cob are a classic--and easy--summer meal. The hardest thing about putting it together is getting corn that is absolutely fresh and sweet. In summer, it’s simple; in spring, well, let’s just say that asparagus might be a better bet. But those of us who are impatient for sunnier days of corn can cheat a bit and buy the ears of corn that seem to be in the market no matter what the season. The flavor may not be as vibrant as that of summer corn, but this is less obvious when it’s mixed in a salad with strips of skillet-cooked steak and blue cheese vinaigrette.

Pay for your out-of-season transgressions with sliced strawberries and ice cream for dessert, a classic--and easy--spring ending.

Menu (30 MINUTES OR LESS)

Steak and Corn Salad With Blue Cheese Vinaigrette

French Rolls or Baguette

Sliced Strawberries over Ice Cream

STEAK AND CORN SALAD WITH BLUE CHEESE VINAIGRETTE

BLUE CHEESE VINAIGRETTE

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1/2 teaspoon salt

Freshly ground pepper

1/3 cup olive oil

1/2 cup crumbled blue cheese

SALAD

3/4 pound top sirloin

Salt, pepper

1 tablespoon butter

1 red bell pepper

2 ears corn

1 (10-ounce) bag mixed greens

1/4 cup pine nuts, toasted

BLUE CHEESE VINAIGRETTE

Combine mustard, lemon juice, vinegar, salt and pepper to taste in small bowl. Slowly whisk in olive oil. Gently stir in blue cheese.

SALAD

Season steak with salt and pepper to taste. Melt butter in large skillet over medium-high heat. Add steak and cook until medium rare, 8 to 9 minutes per side. Slice into thin strips. Set aside.

Cut bell pepper into thin strips. Set aside.

Blanch corn in boiling water 2 minutes. Let cool. When corn is cool enough to handle, cut kernels from cob.

Divide mixed greens among 4 plates. Top with sliced steak, corn kernels, bell pepper strips and pine nuts. Drizzle with Blue Cheese Vinaigrette.

4 servings. Each serving:

436 calories; 774 mg sodium; 59 mg cholesterol; 34 grams fat; 15 grams carbohydrates; 22 grams protein; 0.97 gram fiber.

INGREDIENTS

Shopping List

4 French rolls or 1 baguette

1/4 pound blue cheese

2 ears corn

1 red bell pepper

3/4 pound top sirloin

1 pint strawberries

1 pint vanilla ice cream

Staples

Lemon

Dijon mustard

Pine nuts

Olive oil

Red wine vinegar

COUNTDOWN

30 minutes before: Begin boiling water for corn. Make vinaigrette.

25 minutes before: Melt butter in skillet and begin pan-frying steak.

20 minutes before: Add corn to boiling water.

18 minutes before: Remove corn from water and set aside.

15 minutes before: Slice bell pepper and strawberries.

12 minutes before: Cut corn from cob.

10 minutes before: Arrange greens on plates.

7 minutes before: Remove steak from pan and slice.

5 minutes before: Top greens with steak, corn, bell pepper and pine nuts.

Just before serving: Drizzle salad with vinaigrette.

After main course: Serve sliced strawberries over ice cream.

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Ralph Lauren dinnerware from Room With a View, Santa Monica; Greco, San Pedro; and Pottery shack, Laguna Beach.