Good Morning America Recipes

Flank Steak with Corn Basil Succotash

Iron Chef' Cat Cora Offers Sizzling Summer Recipes

Get some grilling tips from Cat Cora of Bon Appetit magazine.
Difficulty: Moderate
Cook Time: min

Celebrity Chef Cat Cora dropped by the "Good Morning America" studio today with recipes that you won't want to miss.

She offered up a complete summer meal that is bound to make your mouth water.


  • 4 ears of corn, shucked and cleaned
  • 6 ounce flank steak
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup pecorino cheese
  • 1 teaspoon butter
  • 2 tomatoes, finely diced
  • 1 small yellow onion, finely chopped
  • 1 scallion, chopped
  • 1 cup beef stock
  • 2 tablespoons fresh, chopped
  • Cooking Directions

    Carefully, with a long, sharp knife, cut the corn kernels from the cob. Set aside the kernels (and reserve the cobs if you want to make a cob broth).

    Preheat the grill.

    Season the meat with salt and pepper. Place on the hot grill and cook for about 3 minutes on each side.

    Heat the butter in a sauté pan. When it's foamy, add the corn, tomatoes, yellow onion, and scallion. Pour in the beef stock and add the chopped basil. Simmer for 3 for 4 minutes. Top each filet with 1 tablespoon of the grated pecorino cheese.

    Divide the succotash between 4 individual bowls, and top each with one of the beef filets.

    Serve immediately.

    Option: Using Cob Broth Instead of Beef Broth

    When you cut off the kernels of corn from the cobs, set aside the kernels and reserve the cobs. Snap the cobs in two, place them in a small pot, and cover with cold water. Set over high heat. Once the water boils, lower the heat and simmer the broth for 20 minutes to an hour, adding a little more cold water if necessary.

    Recipe Summary

    Main Ingredients: steak, corn, cheese, tomatoes

    Course: Dinner, Lunch, Main Course

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