Ingredients

FOR THE CORN AND PEA SUCCOTASH:

• 2 cups Heavy Cream (Kernels cut from the cob and the milk scraped)

• ½ cup Yellow Corn Meal

• 3-4 Ears Sweet Corn

• 1 cup Frozen Peas

• Salt & 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 & Juice

• ¼ cup Red Wine Vinegar

• 1 tablespoon Dry Oregano

• ½ teaspoon Chile Flakes

• 1 teaspoon Salt

• ¾ cup Extra Virgin Olive Oil

STEAK:

• 4 Flat Iron Steaks

• ¼ pound 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.