Steak with corn, potatoes and garlic butter

Ingredients:

• 450 g red potatoes, cut into 1 cm pieces.
• 4 tablespoons unsalted butter at room temperature
• 4 cloves of garlic (1 grated, 3 crushed)
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh oregano
• 0.5 tsp finely grated lemon zest + 1 tbsp juice
• 700 g skirt steak, cut into 4 pieces
• 1/4 cup vegetable oil
• 6 ears of corn, kernels removed (about 4.5 cups)
• 4 green onions, thinly sliced

Preparation:

1. Place the potatoes in a large nonstick skillet, cover with water, and season with salt. Bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, pat dry with paper towels, and wipe out the skillet.
2. Meanwhile, in a food processor, combine the butter, grated garlic, parsley, oregano, lemon zest, and a large pinch of salt. Process until smooth; set aside.
3. Season the steak with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of vegetable oil. Add the steak and cook until well browned, 3-4 minutes per side, or until medium-rare. Transfer to a cutting board and let the meat rest.
4. While the steak is cooking, heat the frying pan over high heat. Add the remaining 2 tablespoons of vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are golden brown around the edges, about 5 minutes.
5. Add the corn, minced garlic, and a pinch of salt; cook, undisturbed, until the corn is golden brown, about 3 minutes. Add the green onions and cook, stirring, until evenly distributed. Season with salt, pepper, and lemon juice.
6. Divide the vegetables among plates. Slice the steak and arrange on plates, topping with garlic butter.