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Steak with Grilled Corn Salad

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    40 minutes


1 1/2 lb Boneless beef top sirloin steak, 1 inch thick
2 teaspoon Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
4 each Fresh medium sweet ear yellow corn, 6.75"-7.5" long
2 tablespoon Extra virgin olive oil
1/4 cup Fresh basil, chopped
1 tablespoon Fresh lime juice
1 tablespoon White wine vinegar
1 each Fresh garlic cloves
1/2 teaspoon Sugar
1/2 cup Fresh red cherry tomatoes
1/4 cup Onion, red, minced
3 tablespoon Minced scallions
2 cup Lettuce, romaine, fresh, shred
Steak with Grilled Corn Salad


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


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 442 kcal (22%)
Calories from Fat 243
Total Fat 27 g (42%)
Saturated Fat 14 g (70%)
Cholesterol 62 mg (21%)
Sodium 282 mg (12%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 11 g (44%)
Protein 52 g (87%)
Vitamin A 2370 IU (7%)
Vitamin C 26 mg (29%)
Calcium 68 mg (5%)
Iron 17 mg (94%)