How Michael Symon Makes Steak A Little Sweeter

Steak is a tried-and-true entree for various worldwide cuisines, and for good reason. It can be prepared in many ways, from peppery and smoky like a beef brisket to seared, juicy, and inviting like churrasco topped with some herby chimichurri. But while salt and pepper never fail to be a part of the conversation, the sweeter side of the flavor spectrum is often forgotten in the quest for a good steak.

That's where famous chef Michael Symon comes in. He has been known to create a variety of different recipes for his ABC show "The Chew" as well as his own cookbook "Michael Symon's 5 in 5," where he details a corn-based recipe to sweeten the pot. The best part about this recipe is its flexibility; so long as you keep the steak juicy and fresh off the pan, you can use a variety of cuts. The important part is the sweet salad pairing that also comes straight off the pan.

In his short video for Bluestar Appliances, which is available on YouTube, Michael Symon details a corn, bacon, and arugula salad recipe done completely on the pan that he uses to sweeten his steak. And the best part about it? He blends the salad flawlessly with the steak as both are being prepared simultaneously, with the liquid content complementing each part of the dish from steak juices to sweet corn.

Sodium lovers out there aren't being left by the wayside, however, as his instructions also include kosher salt and black pepper alongside extra virgin olive oil for that sticky heat potential! Another important note is his stove includes gas for that all too important "heat and caramelization." While the efforts made without this setup may vary, you really want that sear to entice your palate on the very first bite. 

Toward the end of the video demonstration, Michael Symon puts some finishing touches on the recipe. For a greater kick, he adds chili flakes to the cutting board as well as salt and pepper with some olive oil as the steak rests on top. He does emphasize that chili flakes are how he likes it and mileage will vary based on preference.

On the pan, corn juices, bacon fat, and a touch of olive oil lightly melt the onions and warm the arugula. This process allows all the liquid content to blend into the dish after the steak is laid to rest.

Next Symon plates the steak and carefully lays the salad on top. While he does, he emphasizes the importance of using "at least equal parts vegetable as I do my protein." The suggestion makes sense as there are a lot of textures in the salad that would provide a fine contrast with the smoothness of the steak. All in all, the addition of a corn salad to steak sounds delicious and provides a delightful sweetness where most would expect your typical salt and pepper content exclusively. No part of this dish leaves the tastebuds alone and that makes it all the better.