THE CORVALLIS CARROT
What you'll be getting:
Steak with Corn Salsa
6-7 oz strip loin steak (with avocado oil, chilies, salt, lime juice)
175g corn salsa (sweet corn, heirloom tomatoes, onions, garlic, jalapenos, avocado oil, lime juice, salt, pepper, cilantro)
1/4 c basmati rice
Equipment needed: a pan, pot of water for rice
(Grilling steak is another option if you have a grill.)
Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice.
(For grilling) Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
After you have added the rice to the water, set a timer for 10 minutes. (12 minutes for 3 or more servings)
Heat up your pan or grill. Add the steak once it is hot.
Depending on how well you prefer your steak, cook between 3 and 4 minutes on each side. I cooked my steak for 3 minutes for a rare.
After you have cooked the steak on both side, transfer to a cutting board to rest. Do not cut it until you are ready to plate.
When the timer goes off for the rice, drain, and plate.
After you have plated the rice you can slice up the steak and place on top of the rice, add the salsa to the side or on top of the steak. From start to finish this dinner takes less than 15 minutes. Enjoy.