Grilled Steak with Fresh Corn Salad

Grilled Steak with Fresh Corn Salad

Farmstand-inspired corn salad captures the fresh taste of summer. Prepare your tomatoes, peppers and basil before heading to the grill. This will make tossing the salad together a snap after grilling the steaks and corn.


1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
2 boneless strip (top loin) steaks, trimmed (about 1 1/4 pounds)
5 large ears corn, husked
2 medium tomatoes, chopped (about 1 1/2 cups)
1 small orange or red bell pepper, diced (about 1 cup)
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar

  1. Preheat grill to high.

  2. Combine garlic, 1 teaspoon oil and 1Ú4 teaspoon salt in a small bowl. Rub the mixture on both sides of the steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.

  3. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

Makes 4 servings.

Per serving: 383 calories; 12 g fat (3 g sat, 6 g mono); 52 mg cholesterol; 39 g carbohydrate; 34 g protein; 6 g fiber; 379 mg sodium…use a salt substitute to reduce sodium content.

Nutrition bonus: Vitamin C (90% daily value), Potassium (29% dv), Folate (27% dv), Iron (15% dv).

B-man :wink: