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Beef

Steak with Grilled Corn Salad
Ingredients
Steak and corn are summer classics, and here the sum is even greater than the parts. Slices of tender sirloin are topped with a corn salad bursting with flavors of the season.
1 1/2 lb. top sirloin steak (about 1 inch thick)
2 tsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 large or 5 medium fears fresh corn
2 Tbsp. extra-virgin olive oil
1/4 cup chopped fresh basil
1 Tbsp. fresh lime juice
1 Tbsp. white wine vinegar
1 clove garlic
1/2 tsp. sugar
1/2 cup grape or cherry tomatoes, quartered
1/4 cup minced red onion
3 Tbsp. minced scallions
2 cups baby romaine lettuce
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Steak with Grilled Corn Salad

Steak with Grilled Corn Salad

Steak with Grilled Corn Salad
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:40 minutes
directions
1. Preheat grill to medium high. Remove steak from refrigerator to take off the chill.
2. Prepare salad. Peel outer husks from the corn, leaving just a couple of inner layers.Gently pull the remaining husks down, remove the silks, then pull the husks back up. Grill corn over medium-high heat 8 to 12 minutes, turning every few minutes, until crisp-tender and lightly charred. Let cool.
3. Combine oil, basil, lime juice, vinegar, garlic, sugar, salt, and pepper in a blender or food processor and blend until smooth.
4. Cut corn from cobs (there should be about 2 cups) and combine with tomatoes, onion, and scallions in a serving bowl. Pour on the basil-lime mixture and toss gently to combine.
5. Prepare steak. Brush both sides with oil, then sprinkle each side with salt and pepper. Grill over medium-high heat 4 to 5 minutes per side for medium-rare, or until cooked to desired doneness. Transfer steak to a cutting board, tent with foil, and let sit 10 minutes. Slice steak into about two dozen slices, trimming fat as needed, and divide slices among four plates.
6. Place 1/2 cup baby romaine on each plate next to steak, and top with 1/2 cup corn salad. Serve remaining salad in a bowl on the side.
Source: Hannaford fresh Magazine, July - August 2009
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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