top sirloin steak & roasted corn grits with salsa verde

This month’s feature dish celebrates the start of summer with a fresh and flavorful take on grits. Sweet seasonal corn takes center stage, bringing brightness and texture to the bowl, paired with a smoky poblano salsa verde that adds just the right kick. While this dish pairs well with a variety of proteins, we’re featuring it with a tender sirloin filet and hearty portobello mushrooms for a satisfying, earthy balance. It’s a vibrant and comforting introduction to warmer weather on a plate.

roasted corn grits

1. Preheat your oven to 400°F and set the broiler to high.

2. Shuck the corn, coat it generously with olive oil and kosher salt.

3. Place corn on a baking sheet or cast iron pan under the broiler. Turn regularly until it's deeply browned and lightly charred.

4. Remove corn from the broiler and let it cool.

5. Slice the kernels off the cob and set aside.

6. In a medium pot, combine:

   • 1 cup cornmeal

   • 3–4 cups stock or water

   • 2 tablespoons butter

   • 2 tablespoons olive oil

   • Kosher salt, to taste

7. Slowly bring to a simmer over low heat, stirring often to prevent burning.

8. Cook for 30 minutes, stirring occasionally.

9. Add the roasted corn, finely chopped cilantro stems, and ½ cup water.

10. Continue to cook on low heat for another 10 minutes, then set aside.

salsa verde

1. Char the poblano pepper over an open flame or under the broiler until the skin is blackened and blistered.

2. Place it in a sealed container or covered bowl to steam for a few minutes.

3. Once cooled slightly, remove the stem and seeds, and purée with a splash of water until smooth.

4. In a mixing bowl, combine:

   • Chopped cilantro

   • Chopped parsley

   • Diced red onion (½ to 1, depending on preference)

   • Zest and juice of 1 lemon

   • The poblano purée

   • 2 tablespoons olive oil

   • Kosher salt, to taste

5. Stir well until the herbs absorb the oil and lemon juice. Set aside.

SIRLOIN STEAK & PORTBELLO MUSHROOMS

1. Remove sirloin steaks and portobello mushrooms from packaging. Coat them with olive oil and salt, and let rest at room temperature.

2. Heat a stainless steel or cast iron pan over medium-high heat.

3. Place the steaks in the hot pan and sear for about 3 minutes on one side until a nice crust forms.

4. Flip the steaks and add ¼ stick of butter and the portobello mushrooms to the pan.

5. Transfer the pan to the oven and roast for 5–7 minutes, or until the steaks reach your desired doneness (medium-rare recommended).

6. Remove the pan from the oven and let the steaks and mushrooms rest for 5 minutes.

7. Slice steaks thinly against the grain.

to serve

1. Spoon a mound of roasted corn grits into each bowl or plate.

2. Top with steak slices and portobello mushrooms.

3. Spoon over a generous amount of poblano salsa verde, and enjoy!