Cooking with Rena Lee

Prep Time: 30 mins
Cook Time: 15 mins

Yield:4

INGREDIENTS:

1/2 cup	chopped fresh cilantro leaves
1/2	red jalapeno or serrano pepper, thinly sliced
1 tbsp	red wine vinegar
2 tbsps	plus 1 tsp. olive oil
1/2	small onion, chopped
1 tsp	ground cumin
1 (10 oz)	package frozen corn
1/2 cup	heavy cream
1 1/2 lbs	skirt steak, cut into 4 pieces
	Warm flour tortillas and sliced radishes, for serving

DIRECTIONS:

In a small bowl, combine the cilantro, jalapeno, vinegar, 2 tbsps. of the oil, and 1/4 tsp. each salt and black pepper.
Heat the remaining tsp. of oil in a saucepan over medium heat. Add the onion and 1/4 tsp. each salt and black pepper and cook, stirring occasionally, until tender, 4 to 5 mins. Add the cumin and cook until fragrant, 30 seconds. Add the corn and cream and
cook, stirring occasionally, until slightly thickened, 3 to 4 mins. more.
Heat grill to med-high. Season the steak with 1/2 tsp each salt and black pepper. Grill, turning once, to the desired doneness, 2 to 5 mins. per side for med-rare. Let rest for 5 mins. before slicing. Serve with the cilantro sauce, creamed corn,
tortillas, and radishes.