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Steak with Grilled Corn Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    40 minutes

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
Steak with Grilled Corn Salad

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

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 6 g (30%)
Cholesterol 80 mg (27%)
Sodium 350 mg (15%)
Total Carbohydrates 26 g (9%)
Dietary Fiber 4 g (16%)
Protein 34 g (57%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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