2-2 1/4 lbs red boiling potatoes Grill seasoning
(cut in 1/2 if larger than golf ball) 1 1/2 C chicken stock
4 Tbsp olive oil 1 10 oz box frozen corn
2 med onions, thinly sliced 2 oz cream cheese room temp
4 garlic cloves, chopped 2 C shredded Cheddar
1 1/2 Tbsp chili powder 4 scallions, thinly sliced
1 tsp. ground cumin 2 limes, both zested, one juiced the other quartered
1 Tbsp sugar 1/4 C cilantro chopped
4 1 in. thick Delmonico steaks
Start to boil potatoes. Preheat med. size skilled over med-high heat with 2 Tbsp of oil. Add onions, garlic, chili powder, cumin, sugar, salt and pepper. Cook 4-5 min., stirring frequently, until onions start to take golden color and are tender.
Meanwhile, preheat large skillet over med-high heat with remaining 2 Tbsp oil. Pat steaks dry with paper towel and season liberally with grill seasoning. Add steaks to hot skillet and cook each side for 4-5 min. for rare, 5-6 min for med. Remove from skillet and cover loosely with foil.
Add chicken stock to onion mixture. Bring liquid to bubble. Add corn & continue to cook 2-3 min., or until liquids reduced by 1/2.
Check on potatoes. If tender, drain and return to hot pot. Smash the potatoes with masher and combine them with cream cheese, cheddar and scallions. Season with a little salt and pepper.
Add lime zest, juice and cilantro to corn relish. Stir to combine.
Squeeze a quarter of a lime over each of the steaks.
Rachael Ray