This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
Ingredients:
2-1/2 tablespoons extra-virgin olive oil, divided 1 tablespoon plus 1/2 teaspoon Dijon mustard, divided 1 tablespoon light brown sugar Kosher salt and freshly ground black pepper 2 pounds flat-iron steak 6 scallions, trimmed 4 medium ears corn, shucked 2 large firm-ripe tomatoes, halved crosswise 4 tablespoons unsalted butter, softened 1/2 pound field peas, cooked until tender 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons fresh lime juice 1 tablespoons heavy cream
Preparation:
Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 tablespoon oil, 1 tablespoon mustard, the brown sugar, 1-1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush all over the steak and set aside.
Brush the scallions, corn, and tomatoes all over with the remaining 1-1/2 tablespoons oil and season with 1-1/2 teaspoon salt and 1/2 teaspoon pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.
Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.
Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 teaspoon mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mix with a spoon until almost smooth.
Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the scallions and add to the bowl along with the field peas, parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.
Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.