Tuesday, June 16, 2020

Grilled Steak with Greek Corn Salad

This Grilled Steak and Greek Corn Salad is a lite gluten free meal with an inexpensive piece of meat that is tasty and satisfying. Serves 4 Total Time: 40 minutes


3 tablespoons extra-virgin olive oil 
2 tablespoons red wine vinegar 
2 tablespoons chopped fresh oregano and/or mint 
1 teaspoon honey 
Kosher salt and freshly ground pepper 
1 English cucumber, peeled and chopped 
1 pint grape or cherry tomatoes, halved 
1 small red onion, diced 
1/2 cup crumbled feta cheese (about 4 ounces) 
1/3 cup pitted green olives, sliced 
2 ears of corn, shucked 
1 1/4 pounds cube steaks 


Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat. 

Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat. Cut off the corn kernels and add to the salad. Serve the steak with the corn salad. 

Note:  Cube steak is an inexpensive cut of beef that has been tenderized by machine. If you can't find it, pound a top round steak with a meat mallet.

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