Steak & Lemon-Parmesan Corn on the Cob
with Sweet Balsamic Salad
- Milk
- Wheat
- Eggs
Transform your next weeknight meal with this impressive, ultra-summery feast. You’ll start by searing savory bavette steaks and cooking corn on the cob. Then, you’ll slather the sweet corn with a creamy, tangy lemon-Parmesan sauce and pair it all with a fresh balsamic salad that features baby lettuce, tomatoes, and cucumber.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
1 tablespoon
Fry Seasoning
4 ounce
Heirloom Grape Tomatoes
10 ounce
Bavette Steak
1 unit
Lemon
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Corn on the Cob
1 unit
Parmesan Cheese Block
(Contains: Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Quarter lemon. Trim and discard root end from lettuce; dry leaves thoroughly and chop into bite-size pieces. Halve tomatoes. Trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Gently crush croutons in their bag.
Grate Parmesan on the medium holes of a box grater (or microplane) over a medium bowl.
Add mayonnaise, sour cream, 1 tsp Fry Seasoning (2 tsp for 4 servings), and juice from half the lemon to bowl; stir to combine. Season with a pinch of salt and pepper. (You'll use the rest of the Fry Seasoning in the next step.)
Pat steak* dry with paper towels and season generously all over with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest for at least 5 minutes.
While steak cooks, wrap corn in damp paper towels. Microwave until cooked through and tender, 3-4 minutes.
Let rest in microwave 1 minute. (Careful! Corn will be hot!) Set aside until ready to serve.
In a large bowl, combine lettuce, tomatoes, cucumber, and crushed croutons.
Drizzle with balsamic glaze. Add a large drizzle of olive oil and juice from remaining lemon wedges. Season with salt and pepper. Toss to coat.
Thinly slice steak against the grain.
Divide steak, corn, and salad between plates in separate sections. Spoon as much lemon-Parmesan sauce over corn as you like. Serve with any remaining lemon-Parmesan sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon-Parmesan sauce, especially on the corn. The balsamic salad was a hit, though some found it too sweet.
- Ease of prep: Quick and easy to prepare, with customers appreciating the simple microwave method for cooking corn 🌽.
- Suggestions: Consider sautéing onions, garlic, and mushrooms in sage butter sauce for the steak. Massage the steak to improve tenderness.
- Portions: Some wished for two ears of corn instead of one, as the picture showed a full ear.
- Meat quality: Several found the bavette steak tough or chewy; others suggested selecting a higher-quality cut for better results.
