Directions

Prep 🥒

1. Preheat oven to 400°F (200°C). 

2. Thoroughly pat the steak tips dry with paper towels 

3. Season with Butcher’s Anything seasoning. Let's sit at room temperature. 

4. Cut the ends off the corn, brush with olive oil, and season lightly. 

5. Brush the bell pepper with olive oil as well. 

6. Score the bottom of the tomato with a shallow “X” and remove the stem. 

7. Bring a small pot of water to a boil to blanch the tomato. 

How to Cook ‍🍳

1. Heat a pan over high heat. Roast the corn and bell pepper, turning them occasionally until charred on all sides. 

2. While they roast, blanch the tomato in boiling water for 15–30 seconds, then transfer it to an ice bath. Let sit for a few minutes. 

3. De-seed and finely dice the jalapeño or serrano chile. Chop the cilantro 

4. Check the roasted vegetables. If the pepper is fully charred, transfer it to a covered bowl to steam (this loosens the skin). Set corn aside when done. 

5. Peel, de-seed, and dice the tomato. 

6. Peel, de-seed, and julienne the roasted bell pepper. 

7. Remove the corn kernels by standing each cob upright and slicing down carefully. 

8. In a bowl, combine the cilantro, chile, tomato, bell pepper, and corn. Add lime juice, a drizzle of olive oil, and season to taste. 

9. Preheat a large cast-iron (or oven-safe) skillet over medium-high heat. Add your preferred high-heat cooking fat. 

10. Sear steak tips for 1 minute per side. 

11. Transfer the skillet to the oven and roast for 3–5 minutes, or until the steak reaches an internal temperature of 125°F (52°C) for medium-rare. Let the steak rest for at least 5 minutes. 

12. While the steak is resting, warm up your tortillas in a dry pan or directly over a flame for a few seconds on each side. 

13. To serve, place steak slices in the tortilla and top with your roasted corn pico.