Consistently cooler weather is coming, but it is not here quite yet. We are still enjoying grilling weather and Summer produce and making the most of any time that we can spend outdoors comfortably.
Some reading through this recipe may think it has all the markings of a Greek style salad, with the fresh tomatoes, cucumber, oregano, and feta cheese. The only thing missing is olives. And they would be absolutely correct! The original version does include green olives in it, but the majority of those I was serving it to do not like olives (myself included) so they were omitted from the recipe. For those who would prefer the salad with olives, 1/3 cup pitted & sliced green olives can be added to the salad part of the dish with the other veggies and the feta cheese.
The grilled elements of the meal are the steak and the corn on the cob. Grilling the corn gives it a smoky, charred flavor that complements the grilled steak and is a counterpoint to the fresh taste of the other vegetables. Hopefully, this won’t be the last of our Summer meals!
Steak with Corn & Tomato Salad
Grilled Steak with Corn & Tomato Salad (adapted from foodnetwork.com) Total Time Required: 30 minutes, Active: 30 minutes, Yield: 4 servings
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh oregano
- 1 teaspoon honey
- kosher salt and freshly ground pepper
- 1 cucumber, peeled, seeded, and chopped
- 1 pint grape or cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 cup (about 4 ounces) crumbled feta cheese
- 2 ears of corn, shucked
- 1-1/4 pounds top round steak
Directions:
Preheat the grill to high. Prep the veggies. Tenderize and flatten the meat using a meat mallet. The final thickness should measure about 1″ in thickness.
Tenderize then flatten the steak.
In the cup of a wand blender, combine the olive oil, vinegar, oregano, honey, 3/4 teaspoon salt and a few grinds of pepper. Blend.
Blend the dressing ingredients together.
Add 2 tablespoons of the dressing to a medium bowl and set the bowl aside. In a large bowl, combine the cucumber, tomatoes, red onion, and feta. Add the remainder of the dressing to the veggies and cheese, tossing to coat.
After removing 2 tablespoons of the dressing, add the rest to the veggies.
Season the steak with salt and pepper. Grill the steak about 10 – 12 minutes, turning it halfway through, until it reaches an internal temperature of 125ºF for medium rare and 135ºF for medium.
Grill the steak.
While the steak is cooking, add the corn to the grill, turning occasionally, until it is charred in spots, about 8 minutes. Remove the corn from the grill and set it aside to cool.
Grill the corn.
When the steak is done, transfer it to a cutting board and allow it to rest for 5 minutes. Slice the steak into strips and transfer it to the bowl with the reserved vinaigrette, tossing the slices to coat them.
Slice the steak after it has rested.
Cut the kernels off the cob and add them to the salad.
Cut the kernels from the corn . . .
. . . then mix the veggies together.
Serve the steak slices on top of the corn & tomato salad.
Serve the steak with the corn & tomato salad.
We’re enjoying the last few days of Summer with fresh & grilled meals! ~Linda
Grilled Steak with Corn & Tomato Salad (adapted from foodnetwork.com) Total Time Required: 30 minutes, Active: 30 minutes, Yield: 4 servings
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh oregano
- 1 teaspoon honey
- kosher salt and freshly ground pepper
- 1 cucumber, peeled, seeded, and chopped
- 1 pint grape or cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 cup (about 4 ounces) crumbled feta cheese
- 2 ears of corn, shucked
- 1-1/4 pounds top round steak
Directions:
Preheat the grill to high. Prep the veggies. Tenderize and flatten the meat using a meat mallet. The final thickness should measure about 1″ thickness.
In the cup of a wand blender, combine the olive oil, vinegar, oregano, honey, 3/4 teaspoon salt and a few grinds of pepper. Blend.
Add 2 tablespoons of the dressing to a medium bowl and set the bowl aside.
In a large bowl, combine the cucumber, tomatoes, red onion, and feta. Add the remainder of the dressing to the veggies and cheese, tossing to coat.
Grill the corn, turning occasionally, until it is charred in spots, about 8 minutes. Remove the corn from the grill and set it aside to cool.
Meanwhile, season the steak with salt and pepper. Grill the steak about 10 – 12 minutes, turning it halfway through, until it reaches an internal temperature of 125º F for medium rare and 135º F for medium.
Transfer the steak to a cutting board and allow it to rest for 5 minutes. Cut the kernels off the cob and add them to the salad.
Slice the steak into strips and transfer it to the bowl with the reserved vinaigrette, tossing the slices to coat them.
Serve the steak slices on top of the corn & tomato salad.