Ingredients

For the Corn and Pea Succotash:

• 2 Cups Heavy Cream (kernels cut from the cob and the milk scraped)

• 1/2 cup Yellow Corn Meal

• 3-4 Ears Sweet Corn

• 1 cup Frozen Peas

• Salt and fresh ground black pepper to taste

For the Chimichurri:

• 8 Cloves Garlic

• 2 bunches Cilantro

• 1 bunch Italian Flat Leaf Parsle

• 1 whole Lemon Zest and Juice

• 1/4 cup Red Wine Vinegar

• 1 tbsp Dry Oregano

• 1/2 tsp Chile Flakes

• 1 tsp Salt

• 3/4 cup Extra Virgin Olive Oil

Steak:

• 4 Flat Iron Steaks

• 1/4 lb Sweet Butter

• 6-8 Sprigs

• Fresh Thyme

• Salt & Pepper

Instructions

Procedure:

In a medium saucepan over medium heat bring the cream to a simmer. Season with salt and pepper and whisk in the cornmeal to incorporate into the cream. Stir in the corn and the milk from the cobs. Bring to a simmer and cook until it has the consistency of pudding. Adjust the seasoning and fold in the peas. Keep warm.

For the Chimichurri:

Process in a food processor until you get a pesto consistency. Keep at room temperature.