Tuscany is not only the birthplace of the Renaissance and the Medici family but home to many a bright, yellow sunflower field. Bright… yellow… that's just part of our inspiration for this delicious corn sauté. The other part is fresh spinach and nutty Parmesan, along with a hint of garlic, making for a side that almost steals the sunshine from the steak. But not quite: this sirloin, with a cool Parmesan oregano sauce, is fit for a Medici (if they still existed). Let there be a regular renaissance in your kitchen, bringing you from the dark ages of living without this meal.
Stem and coarsely chop oregano.
Peel corn, rinse, and carefully remove kernels from cob.
Pat steaks dry, and season both sides with ¼ tsp. salt and pinch of pepper.
Make the Sauce
In a mixing bowl, combine sour cream, 1 Tbsp. Parmesan (reserve remaining for corn sauté), oregano, 1 tsp. olive oil, 1 tsp. water, and pinch of salt and pepper.
Place ciabatta halves on one side of prepared baking sheet. Top with half the garlic (reserve remaining for corn sauté) and 2 tsp. olive oil.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned, 2-3 minutes per side.
Transfer steaks to empty half of baking sheet.
Bake in hot oven until steaks reach a minimum internal temperature of 145 degrees and bread is lightly browned, 5-7 minutes.
Wipe pan clean and reserve.
While steaks roast, make corn sauté.
Make the Corn Sauté
Return pan used to sear steaks to medium heat and add 1 tsp. olive oil and corn. Stir occasionally until corn is lightly browned, 2-3 minutes.
Add remaining garlic and spinach and stir occasionally until spinach is wilted, 1-2 minutes.
Remove from burner and stir in ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing steak with sauce and corn with remaining Parmesan. Bon appétit!