Skirt Steak With Corn And Red Pepper Puree

• 3 tablespoons fish sauce
• 3/4 cup chopped green onions, divided
• 1 pound skirt steak
• 2 red bell peppers, divided
• 1 cup water
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 2 cups fresh corn kernels (3 to 4 ears)
• 1/2 teaspoon black pepper
• Fresh thyme leaves (optional)

1. Combine fish sauce and 1/3 cup onions in a shallow dish; add steak, turning to coat. Let stand at room temperature 1 hour, turning after 30 minutes.
2. Meanwhile, cut 1 bell pepper into 1-inch pieces; place in a saucepan with 1 cup water and 1/4 cup onions. Bring to a boil. Cook over medium heat 10 minutes or until tender. Drain and transfer to a food processor; process until smooth. Stir in 1 tablespoon oil and 1/4 teaspoon salt.
3. Slice remaining bell pepper. Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil; swirl. Add sliced bell pepper, corn, and remaining 3 tablespoons onions. Cook 10 minutes or until peppers are wilted and corn is lightly charred, stirring occasionally. Stir in black pepper and 1/4 teaspoon salt. Remove from pan; cover and keep warm.
4. Remove steak from marinade; discard marinade. Return skillet to high heat. Add steak to pan; cook 3 minutes on each side or until glazed outside. Remove from pan; let stand 5 minutes. Cut diagonally into slices. Serve with corn mixture and pepper puree. Sprinkle with thyme, if desired.

fish sauce, green onions, skirt, red bell peppers, water, olive oil, kosher salt, corn kernels, black pepper, thyme

Taken from www.myrecipes.com/recipe/skirt-steak-corn-red-pepper-puree (may not work)