Chipotle Steak & Corn Salsa

A new job has kept me from trying anything new. But Goodhousekeeping September issue had this Chiptole Steak & Corn Salsa and I just happened to have the ingredients in the frig.


4 corn tortillas
Olive oil nonstick cooking spray
2 green onions
2 c. fresh corn kernels
1 c. mild salsa
1/2 to 1 tsp ground chipotle chile pepper
1 tsp. ground cumin
4 beef eye round steaks, 3/4 in thick (5 oz. each)

1. Preheat oven to 400F. On cookie sheet, spray tortillas with nonstick spray to lightly coat both sides. Toast tortillas on cookie sheet in oven 9 minutes or until golden-brown. Cool.

2.. While tortillas bake, prepare salsa; Thinly slice dark-green and light parts of green onions crosswise, reserving green tops for garnish. Spray 10-inch nonstick skillet with nonstick spray. Ad light parts of green onions and corn, and cook on medium 5 minutes, stirring occasionally. Stir in salsa; cook 3 to 5 minutes to heat through.

3. Meanwhile, heat ridged grill pan on medium. In cup, combine chipotle, cumin, and 1/2 teaspoon salt; use to season steaks,. Place steaks in grill pan; Cook 9minutes for medium-rare or until desired doneness, turning once.

4. To serve, break tortillas into large pieces and place on 4 dinner plates with steaks and corn salsa; sprinkle with reserved green onions.

It was another Aplus at my house.