Smoky Pan-Seared Steaks with Mexicorn Salsa

Look at that juicy piece of meat! Tender ribeye, glossy and caramelized thanks to a 4-ingredient, smoky marinade, and then adorned with a 4-ingredient, ultra vibrant salsa! Words can't do this phenomenal meal justice. You just need to make it.

Yes, you seriously need to make this crazy-delicious dinner. Especially because it's so easy! The marinade is made with pantry staples - soy sauce, Worcestershire sauce, chili powder, and liquid smoke. If you don't have liquid smoke, you can add smoked paprika or ground cumin for a similar effect.
The salsa is equally easy because you start with a can of Mexicorn - a blend of sweet yellow corn and chopped bell peppers. If you don't have Mexicorn, you can substitute regular canned corn, frozen/thawed corn, or steamed/boiled fresh corn.

About the steak: I chose boneless ribeye because I love the subtle marbling of fat that keeps the meat moist. Plus, it was about 3/4 pound, so one steak was enough for 3 of us. Choose ANY steak you like; you can't go wrong here. Plan on about 4-6 ounces per person and remember that no matter what you choose, the steaks need to rest for 5 minutes after cooking. AND, the steaks will continue to cook after you remove them from the heat, so halt cooking just before you reach your desired level of doneness (and then let them rest for 5-10 minutes before serving).

Also, if you want to marinate the steaks for longer than 30 minutes, refrigerate them for up to 24 hours!

I'm so in love with this meal - I hope you try it!

Smoky Pan-Seared Steaks with Mexicorn Salsa

For the steak: 
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons liquid smoke, or 1/2 teaspoon smoked paprika or ground cumin
1/2 teaspoon chili powder
1 1/4 pounds steaks of choice, such as T-bone, ribeye, sirloin, NY strip, filet mignon
Salt and ground black pepper
For the salsa: 
11-ounce can Mexicorn or corn of choice (canned, frozen/thawed, fresh/steamed)
1/2 cup chopped fresh tomato
1-2 tablespoons chopped fresh parsley
1-2 tablespoons chopped green onions
Salt and ground black pepper
Cooking spray

In a shallow dish, whisk together the soy sauce, Worcestershire sauce, liquid smoke, and chili powder. Add the steaks and turn to coat both sides. Season both sides with salt and pepper. Cover with plastic and marinate (at room temperature) for 30 minutes. If you want to marinate longer, refrigerate for up to 24 hours and pull the steak from the fridge 30 minutes before cooking.
Meanwhile, to make the salsa, in a medium bowl, combine the corn, tomato, parsley, and green onions. Mix well and season to taste with salt and pepper. Set aside.
Coat a stovetop griddle, grill pan or large skillet with cooking spray and preheat to medium-high. Add the steaks to the hot pan and cook for 3 to 5 minutes per side for rare to medium-rare meat, or longer for more fully cooked steaks. Remove the steaks from the heat and let rest for 5 to 10 minutes.
Top the steaks with the salsa and serve.
Serves 4