Tuesday, July 21, 2009

Grilled Steak with Fresh Corn Salad

Occasionally I stumble upon a recipe that I just know will be a home run with my husband. This is one of those recipes. What's not to like? It's the definitive summer meal - grilled steak alongside a salad filled with fresh summer produce, including grilled sweet corn. I believe the reaction you're having is something along the lines of 'Yum.'

The steak is really a no-brainer, brushed with a simple garlic marinade. The veggies don't need a lot of help if you get good ones. The bell pepper and corn came from my CSA bag, the cucumber from the farmers market, and the tomato from a friend's garden. It doesn't get any better than that.

Except to throw in the usual mention that yes, it's healthy!

Grilled Steak with Fresh Corn Salad
adapted from Eating Well magazine
serves 2


1 teaspoon minced garlic
2 teaspoons extra virgin olive oil
2 small New York strip (or similar) steaks, trimmed
2 ears corn, husked
1 medium tomato, chopped
1 small red bell pepper, diced
1/2 large cucumber, peeled, seeded and chopped
1 tablespoon red wine vinegar


1. Preheat grill or grill-pan to high.

2. Combine garlic, 1 teaspoon oil and a pinch of salt in a small bowl. Brush the mixture on both sides of the steaks. Place steaks and corn on the grill. Grill steaks 3 to 4 minutes per side for medium (or to desired doneness). Let them rest while the corn finishes cooking. Grill the corn, turning to cook all sides, until some kernels are slightly charred, about 6 minutes total. Let stand until cool enough to handle.

3. Remove corn kernels from the cobs using a sharp knife. Combine with tomato, bell pepper, and cucumber in a medium bowl. Stir in vinegar, remaining teaspoon of oil, and a pinch of salt. Slice steaks and serve with the salad.


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