Master's Steak and Mistress's Fresh Corn with Veggies [Recipe Poem]

This regal meal requires your full attention, and utmost skill to create.
Your cooking performance, if lousy, could doom you to a terrible steak fate.

You'll have to splurge and open your wallet, for this recipe demands ingredients of the highest quality.
You might even have to go to a more fancy grocery store, for some items you need are rare, and small in quantity.

Here is a list of ingredients:

A delicious cut of steak.
Highest quality red bell pepper.
Highest quality yellow onion.
Most supreme German honey. Don't be cheap.
Agave syrup.
Long green onions.
Fresh carrots.
Balsamic vinegar/malt vinegar.
Red wine vinegar.
Vodka.
Highest quality butter.
Virgin olive oil.
The two most delicious ears of fresh corn you can find.
Fresh garlic.
Fresh tomatoes on the vine.

The First Steps:

Chop up half your onion, and your red pepper. Chop them small, but not too small.
Put away your remaining onion half. You won't need it anymore, not at all.

Chop some garlic as well, but chop it much smaller. Perhaps a single clove is enough.
If you really love garlic, you can always use more, but that might really be too much.

Now, using the good butter you bought, cut out a large portion of it. Enough to fill a shot glass, or perhaps a bit more. The butter is just used to absorb the flavors from the pepper and onion mixture.

Put that butter into a small frying pan, along with a bit of water, and half of the chopped onions and peppers you have. Chop them a bit more if you want more flavor, at the expense of texture.

Grind up a tomato, and add it to the mix.
Add some agave syrup, to give it a sweet kick. (Just a bit.)

Begin to delicately fry the POG (pepper, onion, garlic) mix. Add some olive oil or water if you think it looks too dry.

Add some custom spices if you like, and splash in some vinegar; I'd recommend balsamic, but it's up to you what kind you try.

With the POG sauteing, heat up a shot or so of vodka, until it's lightly steaming.
Pour it into a large, sealable container, one that's air-tight, and prevents leaking.

Melt your honey into the vodka, drizzling a good spoonful of the golden liquid in. Stir it until it's mixed smoothly.

The enzymes and chemicals in honey, the vodka, and soon, the vinegar, will break down the meat of the steak, making it much more tender and juicy.

Add some red wine vinegar to the sealable container, and then pour in your hot POG.
Sprinkle in some ponzu sauce or lemon juice if you want it to be a bit more sweet.

Take your steaks, and put them into the sealable container, which contains the sauted ingredients, as well as the hot vodka, honey and red wine vinegar.

Now seal the container. Shake it vigorously, until the steak is well pounded, and the sauce is all over the meat. Let the steaks absorb those flavors that you have created, and let it sit for at least four hours in the fridge. Or longer.

Six Hours Later:

Shuck your corn, and prepare the corn sauce.

Chop carrots, chop green onions, retrieve those unused peppers and onions from before, and whatever other veggies you like. The veggies will later be filtered out and put on the side, to be served warm.

Put them all into a large frying pan, along with chopped garlic, butter, honey and whatever spices you like on corn. Add enough water for the bottom of the pan to be well covered, and let it all start bubbling, then add your delicious corn.

As the corn bubbles, get your steak from their sealed container. Shake it more. Put the steak on a large, hot piece of metal. The steak should still have droplets of sauce on it, and that sauce should act as a buffer in preventing the steak from burning.

Instead, the sauce will char and blacken, allowing your steak to be maximally juicy and delicious, the flavors sealed deep inside, and more added as the sauce steams and boils within the underside of the meat, gloriously sizzling.

From the sealed container, pour the remaining steak sauce into the corn sauce. A slight amount of fat and flavor from the beef would have leaked out into the sauce, allowing your corn to be boiled in the most delicious broth. Waste nothing.

Keep flipping your corn, add salt to the sauce if you want, I did, and thought it was very good. I read that salt doesn't taste as good if put on food at the table. It's best to use while cooking.

Flip the steak a few times, until it's as done as you desire, and then the corn should be finished as well, if it's been about 10-15 minutes.

The corn sauce should have boiled down to nothing but slightly saucy peppers, onions, and carrots.

You can now divide the veggies from the corn, and serve the steak on a fancy plate, and pour on any additional sauces you think taste great.

If done right, this beautifully delicious meal should have healthy veggies, flavorful corn, and tender, delicious steak.

A grand meal, that I hope you enjoy.

~Kitten