b'T e mpt i n gT ate rsSteak, Potatoes &Ingredients: Corn with 1 pound of red skinned potatoes, cut into 1/2 inchGarlic Butter Saucepieces 4 Tablespoons butter, at room temp. 4 garlic cloves, minced, divided 1/4 fresh parsley, chopped 1 Tablespoon of fresh oregano, chopped 1/2 teaspoon lemon zest 1 Tablespoon lemon juice 1 1/2 pounds skirt steak, cut into 4 pieces 6earsofcorn,cutothecob 3 Tablespoons vegetable oil, divided 4 scallions, thinly slicedSalt and fresh ground pepper to tasteDirections:Put potatoes in a large nonstick skillet & cover with cold water. Season with salt. Bring to a boil, reduce the heat to a simmer & cook until just tender, about 10 minutes. Drain the potatoes, blot dry with paper towels and wipe out the skillet for later use.While the potatoes are cooking, combine the butter, 3 minced garlic,parsley, oregano, and lemon zest to a food processor. Pulse until smooth; set aside.Heat the grill on high heat. Put one tablespoon of the oil in a paper towel and quickly grease the grates of the grill. Season the steak with salt and pepper. Put the steak on the grill & cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.While the steak cooks, heat the reserved large nonstick skillet over medium high heat with the remaining 2 tablespoons vegetable oil. Add the potatoes & cook, stirring occasionally until the potatoes are browned around the edges, about 5 minutes. Add the corn, remaining garlic, and a pinch of salt. Cook undisturbed until the corn is lightly browned, about 3 minutes. Add the scallions and lemon juice, tossing until combined. Season with salt and pepper.Divide the vegetables among plates. Slice the steak & add to the plates; top with the garlic butter sauce.10 POTATO GROWER SEPTEMBER/OCTOBER 2020'