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| INGREDIENTS |
| 1 tbsp. |
minced garlic |
| 3 tsp. |
extra-virgin olive oil, divided |
| ½ tsp. |
salt, divided |
| 2 |
boneless strip steaks (top loin), trimmed (about 1¼ lb.) |
| 5 |
large ears corn, husked |
| 2 |
medium tomatoes, chopped |
| 1 |
small orange or red bell pepper, diced |
| 2 tbsp. |
chopped fresh basil |
| 2 tbsp. |
red wine vinegar |
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| RECIPE |
- Preheat grill to high.
- Combine garlic, 1 teaspoon oil, and ¼ 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 2-4 minutes per side for medium-rare.
- Let them rest while the corn finishes cooking.
- 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.
- 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 ¼ teaspoon salt.
- Slice the steaks and serve with the corn salad.
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| SERVING SUGGESTION |
SERVING SIZE:
½ steak w/1 cup corn salad
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
383 |
|
| Total Fat |
12 g |
|
| Sodium |
379 mg |
|
| Total Carbohydrates |
39 g |
|
| Fiber |
6 g |
|
| Protein |
34 g |
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