Cumin Rubbed Steak with Charred Corn

Place steaks in a Suvie pan, cover with water, and place in the bottom zone of Suvie.

Place corn kernels in a second Suvie pan and place in the top zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 130°F for 1 hour, 30 minutes. Top Zone: Sous Vide at 130°F for 1 hour, 30 minutes

Place 1/2 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Long Grain, 1/2 cup

After the steaks have finished cooking, remove them from packaging and pat dry thoroughly. Drain any water from corn and pat dry with paper towels.

Heat 2 tsp vegetable oil in a heavy bottom skillet or cast iron pan over high heat until just smoking.

Rub 2 tsp cumin and 1/2 tsp kosher salt over the steaks and then add to the hot pan and sear for 1 minute without moving. Flip steaks over and sear on the other side for another minute until well browned. Remove steaks from pan and immediately add corn, stirring constantly and scraping the bottom of the pan until charred, about 3 minutes. During the last minute of cooking, add 1/2 tsp chili powder, stirring constantly. Transfer corn to a bowl and season to taste with salt and pepper.

Divide rice between plates and then top with corn. Slice steaks against the grain and serve on top of the corn. Garnish with cilantro and a generous squeeze of lime.