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Steak with Grilled Corn Salad
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
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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
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