The heart of summer is my favorite time of year, it's the best time to enjoy fresh, local produce like tomatoes and sweet corn. At Tyner Pond Farm, we're happy to share a recipe that leverages our grass-fed sirloin steak, paired with locally grown summer vegetables. This Summer Steak with Local Corn and Heirloom Tomatoes is a straightforward, flavorful dish that really highlights the simple, honest tastes of the season. And each bite supports sustainable and responsible farming practices from farmers in our community.

Summer Steak with Local Corn and Heirloom Tomatoes

Servings: 2 steaks Time: 40 minutes

Ingredients

The Sirloin Steak

• 2 Tyner Pond Farm grass-fed sirloin steaks
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon sweet or hot smoked paprika
• Freshly ground black pepper

The Local Salad

• 3 ears or 3 cups fresh local corn
• 2 tablespoons olive oil
• 4 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 4 scallions, ¼ cup of whatever local onion you have thinly sliced and cubed
• 2 cups heirloom tomatoes, chopped
• 1 jalapeño, seeds removed, finely chopped (optional)
• 1 cup finely chopped fresh herbs such as parsley, mint, basil, chives, or a mix (optional)

Instructions

Prep the Steak:

Pat the Tyner Pond Farm grass-fed sirloin dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of the sirloin, cut it into segments that will fit. Combine brown sugar, kosher salt, smoked paprika, and many grinds of black pepper in a small bowl. Sprinkle half of this mixture over one side of the steak; flip it over and repeat on the other side. Transfer the seasoned steak to the fridge and let it chill for 30 minutes or up to a few hours. For best results, do this uncovered to encourage the edges to dry out, though loosely covered works too.

Make Corn and Tomato Salad:

Cook the corn using your preferred method; grilling works well. Heat your grill to high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This takes about 5 to 10 minutes, depending on the robustness of your grill. Set the cobs aside to cool slightly while you make the dressing. As a simpler alternative, you can remove the kernels from the cob first and sauté them with some chopped bacon. In a medium-large bowl, whisk together olive oil, apple cider vinegar, kosher salt, many grinds of black pepper, and minced garlic. When the corn is cool enough to handle, cut the kernels from the cob and add them to the dressing in the bowl. Scatter heirloom tomatoes, jalapeño, scallions or onions, and herbs on top of the corn in layers without mixing. Let the corn marinate and gently pickle in the dressing while you cook the steak.

Cook the Steak:

On the Grill:

1. Heat your grill to high for 10 minutes before using it.
2. Lightly oil the grill and the steak. Cook the steak for 2 minutes on the first side, then flip and cook for another 2 minutes on the second side for medium-rare.
3. Transfer the steak to a cutting board to rest for 5 to 7 minutes.

On the Stove:

1. Preheat oven to 350
2. Heat your heaviest skillet, ideally cast-iron, over high heat for several minutes until the pan is smoking hot.
3. Lightly coat the pan with a neutral oil, butter or ghee and add the steak. If you had to cut the steak into segments, you might only be able to cook two at a time.
4. Sear for 1-2 minutes on the first side, then flip and cook for another 1-2 minutes on the second side for medium-rare. Put the entire pan in 350 degree oven for maybe 3-5 minutes. Check the temperature. 145 is med rare try not to get past 180.
5. Transfer the steak to a cutting board to rest for 5 to 7 minutes.

Assemble and Serve:

Stir the tomato-corn salad to mix the ingredients and taste, adjusting the seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange the slices on a serving platter and drizzle any juices that have collected on the cutting board over them. Season lightly with additional salt and pepper. Spoon some of the tomato-corn salad over the steak, leaving the rest in a bowl on the side for additional serving. Serve immediately and enjoy.