Sunday, July 6, 2014

Summer Dinner - Grilled corn salad with steak

I almost love the sides more than the meat, so i have a little steak with my corn. This fabulous steak and corn salad dinner is perfect for a summer night! Watermelon makes a great dessert. 

Grilled Corn Salad


- 4 ears of corn with husks removed (I used a yellow/white multicolor corn) sprayed with a little Pam
- 1 block of feta cheese (8oz)
- 2 hass avocados
- 1 pint grape tomatoes
- 1/2 container of pre chopped red onions (about a cup)
- salt and pepper
- olive oil 


- Preheat grill to medium/high and grill corn on direct heat (lid closed) for about 15 minutes turning once. Move to indirect heat for about 5 mins
- Slice grape tomatoes in half, cube the avocado flesh, cube the feta cheese and add to a bowl
- Add the chopped onions
- Let corn cool a bit and then slice the kernels off and add to bowl 
- Add salt, pepper and olive oil to taste (prob half a cup of olive oil)
- Stir well
- Serve warm as the hot corn will make the rest of the mixture warm up  (or cold would be fine the next day)



- 2 strip steaks 
- Aged balsamic vinegar
- Salt


- Marinate steaks for an hour or two at room temperature in balsamic (maybe 1/4 cup or enough to coat on both sides)
- Sprinkle with kosher salt on both sides right before grilling
- Grill on preheated high heat grill on direct heat for 6 minutes turning once (lid closed)
- Let rest for 10 minutes off the heat loosely covered with foil
- Slice on the diagonal
- Sprinkle with more kosher salt

Tip: Use time wisely - put the corn on grill  and then prep the other salad ingredients. Put the steak on and let corn  stay on with steak. 


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