Ingredients
3 tsp extra-virgin olive oil, divided
½ tsp salt, divided
2 boneless strip (top loin) steaks, trimmed (about 1 1/4 pounds)
5 large ears corn, husked
2 medium tomato, chopped
1 small orange or red bell pepper, diced
2 Tbsp chopped fresh basil
2 Tbsp red wine vinegar
Directions
1. Preheat grill to high.
2. Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
3. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 383 17%
- Calories from fat 99 15%
- Total Fat 11gm 17%
- Saturated Fat 3gm 16%
- Monounsaturated Fat 6gm 13%
- Sodium 379mg
- Total Carbohydrates 39gm
- Fiber 6gm
- Protein 35gm
- Cholesterol 52mg 24%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
