Chili Lime Steak with Charred Corn Salad and Cumin Rice

This steak dinner brings together bold flavors without overwhelming picky eaters. A perfectly seared ranch steak gets a kick from chili lime butter, while charred corn and tomato salad adds sweetness and tang. The cumin-spiced rice rounds out the meal with warmth and aroma.

It’s a satisfying plate that appeals to both adults and kids-spicy enough for adventurous palates, but mild enough for the little ones. Quick enough for a weeknight, yet impressive enough for company.

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Ingredients

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Chili Lime ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the corn and spread kernels on a paper towel-lined plate; pat dry with more paper towels. Trim and thinly slice scallions, separating whites and greens. Finely mince garlic. Core and finely dice tomatoes. Zest limes to get 1 teaspoon zest, then halve the limes. Squeeze 1 tablespoon juice into a medium bowl.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites, garlic and cumin; cook until fragrant, about 30 seconds. Stir in rice, a few pinches of salt and 1½ cups water. Bring to a boil, then reduce heat to low and cover. Simmer until tender, 12-15 minutes. Keep covered until ready to serve.
3. Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until charred, 5-7 minutes. Adjust heat to avoid burning and add more oil if needed. Transfer corn to the bowl with lime juice.
4. While corn cooks, pat steak dry with paper towels and season generously with salt and pepper. After removing corn, add a drizzle of oil to the same pan over medium-high heat. Cook steak to desired doneness, 2-4 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
5. Add tomatoes, scallion greens, lime zest, 1 teaspoon sugar and 1 tablespoon olive oil to the bowl with corn and lime juice. Toss to combine. Season with salt and pepper.
6. Fluff rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper. Divide rice, corn salad and steak among plates. Top steak with chili lime butter (use sparingly for kids, as it’s spicy). Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time based on thickness.

Is the chili lime butter very spicy?

It has a mild to moderate heat. You can use less for sensitive palates or omit it entirely.

Can I make this recipe ahead?

The corn salad and rice can be prepared in advance and reheated. Cook the steak fresh for best results.