This is a gut bustingly delicious twist on steak and bakers.

　　

Ingredients

4 servings

　　2 to 2 1/4 pounds red or white boiling potatoes (if larger than a golf ball, cut them in half)

　　4 tablespoons EVOO (extra-virgin olive oil)

　　2 medium onions, thinly sliced

　　4 garlic cloves, chopped

　　1 1/2 tablespoons chili powder, 1 1/2 palmfuls

　　1 teaspoon ground cumin, 1/3 palmful

　　1 tablespoon sugar

　　Salt and black pepper

　　4 1-inch-thick Delmonico steaks

　　Grill seasoning, such as McCormick’s Montreal Steak Seasoning, to taste

　　1 1/2 cups chicken stock

　　1 10-ounce box frozen corn kernels

　　2 ounces cream cheese, at room temperature

　　2 cups shredded Cheddar cheese

　　4 scallions, thinly sliced

　　2 limes, both zested, one juiced, the other cut into quarters

　　1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

　　

Step 1

Place the potatoes in a medium-size sauce pot, add enough water to cover them by an inch or two, and place over high heat to bring it up to a boil. Boil the potatoes for about 12 minutes, or until they are fork tender.

　　

Step 2

To start the corn relish, preheat a medium-size skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes, stirring frequently, until the onions start to take on a golden color and are nice and tender.

　　

Step 3

While the onions for the corn relish are cooking, preheat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Pat the steaks dry with a paper towel, and season liberally with the grill seasoning. Add the steaks to the hot skillet and cook on each side for 4 to 5 minutes for rare; 5 to 6 minutes for medium. Remove them from the skillet and let the steaks rest, loosely covered with foil, for about 5 minutes.

　　

Step 4

Once you have the steaks going, get back to the corn relish. Add the chicken stock and bring the liquid up to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half.

　　

Step 5

Check on the boiling potatoes. If tender, drain and return them to the hot pot. Smash the potatoes with a masher and combine them with the cream cheese, Cheddar cheese, and scallions. Season with a little salt and pepper. Resmash, taste, and adjust the seasonings.

　　

Step 6

To the corn relish add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper.

　　

Step 7

Squeeze a quarter of a lime over each of the rested steaks. Serve the steaks with a large helping of the tangy corn relish and a big mound of the super smashed spuds.

　　Rachael Ray Express Lane Meals