Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

 

Grilled cilantro lime chicken with a cool lime crema and colorful Southwestern corn sauté with zucchini and bell pepper. A fresh, flavorful summer dinner.

Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

There are some dinners that just feel like summer.

Not necessarily because they're complicated or involve a special occasion, but because they're fresh, colorful and full of those bright flavors I crave when the weather is warm.

This Grilled Cilantro Lime Chicken is one of those dinners.

Thin-sliced chicken breasts are marinated in fresh lime juice, garlic and smoky Southwestern spices before hitting the grill. They cook quickly and pick up those delicious little grilled edges that make me want to eat dinner outside.

Then there's the lime crema.

Cool, creamy and bright with fresh lime and cilantro, it's the perfect contrast to the warm, smoky chicken. I like spooning plenty of it right over the top.

And on the side, a colorful Southwestern Corn Sauté with sweet corn, tender zucchini and bell pepper. A little cumin and chili powder give the vegetables some warmth, while fresh lime keeps everything bright. A little butter stirred in at the end and a sprinkle of feta make it extra delicious.

It's a simple dinner, but it doesn't taste simple.

This is the kind of meal I love for those lingering summer evenings when you can still fire up the grill, pour something cold to drink and enjoy dinner outside.

Ingredients

For the Chicken

• Thin-sliced chicken breasts — They cook quickly and evenly on the grill, making them perfect for this recipe.
• Fresh lime juice & zest — Gives the chicken a bright citrus flavor.
• Garlic — Adds savory depth to the marinade.
• Chili powder — Brings warm Southwestern flavor.
• Smoked paprika — Adds a subtle smoky note that works beautifully with grilled chicken.
• Ground cumin — Adds earthy warmth and ties the flavors together.
• Kosher salt & black pepper — Essential seasoning.
• Cayenne pepper — Optional for a little extra heat.
• Olive oil — Helps coat the chicken and carry the flavors of the marinade.

For the Cilantro Lime Crema

• Plain Greek yogurt — Creates a cool, creamy base.
• Fresh lime zest & juice — Brightens the crema.
• Garlic — Adds just a little savory bite.
• Cumin — Echoes the Southwestern flavors in the chicken.
• Fresh cilantro — Adds a fresh, herbal finish.

For the Southwestern Corn Sauté

• Corn — The star of the sauté, with sweet little bursts in every bite.
• Zucchini — Adds tender texture and balances the sweetness of the corn.
• Bell pepper — Brings color and a little natural sweetness.
• Garlic — Adds savory flavor.
• Cumin & chili powder — Give the vegetables their Southwestern character.
• Fresh lime juice — Brightens everything right before serving.
• Butter — A little melted butter at the end adds richness.
• Feta — A salty, creamy finish that works especially well with the sweet corn and lime.

Equipment

• Outdoor grill or indoor grill pan
• Large skillet
• Shallow dish or zip-top bag for marinating
• Small bowl for the crema
• Tongs
• Instant-read thermometer

My Go-To's

• Indoor grill pan - I have both the cast iron 2 burner grill/griddle pan, which you can use indoor or out on the grill, and a square indoor grill pan.  Both are workhorses in my kitchen.
• Instant-read thermometer - This ensures cooked chicken!  I've had this for 6 years and it's still going strong.

Let's Make It Together

First, get the chicken into its lime and spice marinade. Because we're using thin-sliced chicken breasts, 30 minutes is plenty of time to give them lots of flavor.

While the chicken marinates, stir together the crema. It takes just a few minutes, and I like putting it in the refrigerator so it's nice and cold when dinner is ready.

For the sauté, start with the bell pepper, then add the zucchini and corn. Give the vegetables enough room to cook so they can pick up a few golden edges instead of simply steaming.

The garlic and spices go in near the end, followed by the butter. Take the skillet off the heat and finish everything with fresh lime juice.

Then grill the chicken, let it rest for a few minutes and spoon that cool cilantro lime crema right over the top.

Perfecting the Cooking Process

The key is keeping everything fresh and bright. Don't overcook the thin chicken breasts, and don't let the vegetables become too soft. You want the chicken juicy and lightly charred, while the corn, zucchini and peppers are tender with a little golden color. Adding the lime juice at the very end keeps that fresh citrus flavor from getting lost during cooking.

Add Your Touch

There are lots of little ways to make this dinner your own.

• Add extra cayenne if you like your chicken with more heat.
• Swap the feta for cotija for a slightly different Southwestern-inspired finish.
• Add sliced avocado to the finished plate.
• Use chicken thighs instead of chicken breasts.
• Add a few sliced jalapeños to the vegetable sauté for extra heat.
• Serve with warm tortillas for an easy fajita-style dinner.

Set the Mood

Food is about more than just the recipe-it's about the moment around the table.  Here are a few simple ideas to set the mood when you serve this dish.

I love dinners like this because they don't require much fuss to feel special.

The chicken is smoky and full of lime and spice, the crema is cool and creamy, and the corn sauté brings sweetness, color and a little buttery richness to the plate.

It's fresh enough for a warm summer evening, but satisfying enough to feel like a real dinner.

So fire up the grill, grab a few limes and enjoy one more easy summer meal while the season is still hanging on.

If you love easy dinners like this, you might also enjoy:

• One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Chili-Lime Chicken Kabobs (Easy Summer Grilling Recipe)

Before You Start

Can I use regular chicken breasts?
Yes. If your chicken breasts are thick, slice them horizontally into thinner cutlets so they cook more quickly and evenly.

How long should I marinate the chicken?
About 30 minutes is perfect for these thin-sliced chicken breasts. Since the marinade contains fresh lime juice, there's no need to marinate them overnight.

Can I make the lime crema ahead?
Absolutely. Make it a few hours ahead and keep it refrigerated until you're ready to serve.

Can I use frozen corn?
Yes. Frozen corn works beautifully in the sauté. You can add it directly to the skillet; it may just need an extra minute or two to heat through and develop some golden edges.

Is this chicken spicy?
The chicken has plenty of Southwestern flavor without being especially hot. The cayenne is optional, so you can leave it out for a milder dinner or add more if you like some heat.

Can I cook the chicken indoors?
Yes. An indoor grill pan works very well when you don't want to fire up the outdoor grill.

What temperature should the chicken reach?
Cook the chicken until it reaches an internal temperature of 165°F in the thickest part.

Farmstand Corn & Orzo Salad with Arugula

This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.

Farmstand Corn & Orzo Salad with Arugula

Late-summer corn on the cob always takes me back.

To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.

Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.

Fall is coming.

But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.

That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.

I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.

It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.

Enjoy!

-- Ingredients

• Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.

• Orzo — Adds a tender, satisfying bite without making the salad feel heavy.

• Cherry tomatoes — Juicy and naturally sweet.

• Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.

• Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.

• Olive oil — The base of our simple vinaigrette.

• Red wine vinegar — Adds bright acidity.

• Honey — Just enough sweetness to balance the vinegar.

• Dijon mustard — Gives the dressing flavor and helps bring everything together.

• Garlic — Freshly grated for the best flavor.

• Dried oregano — Adds a little Mediterranean-inspired warmth.

• Salt & black pepper — To season the salad and dressing.

-- Equipment

• Large pot — for cooking the orzo

• Large mixing bowl — for tossing the salad

• Small bowl — for whisking the dressing

• Grill or grill pan — for the corn

• Sharp chef's knife — for cutting the corn from the cob

My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.

-- Let's Make It Together

Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.

Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.

Give it a taste and add more salt and pepper if needed. That's it!

-- Perfecting the Cooking Process

The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.

Add Your Touch

• Use pickled red onions instead of fresh for a tangy twist.

• Add crumbled feta for a salty, creamy bite.

• Toss in fresh basil or parsley for extra freshness.

• Add grilled chicken to turn it into a heartier meal.

• Swap the orzo for another small pasta if that's what you have in the pantry.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

This Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.

It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.

I love recipes that bring those little moments to the table.

And this one is definitely worth making while that late-summer corn is still around.

Here are a few of my other corn recipes you may like to try:

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

• Easy Beef Fajita Bowls

• Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

• Cajun Chicken with "Modern" Succotash

Before You Start

Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.

Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.

Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.

Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.

How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.