Grilled Steak with Greek Corn Salad

Serves: 4

Cube steaks are inexpensive, and they're a great way to make midweek steak dinners doable. A cube steak needs little more than salt and pepper and a quick spin on the grill before it's ready to be served alongside grilled corn and vinaigrette-coated veggies.

Dovetailing Tip: Cook an additional 2-3 pounds of steak to be used in the Every Mans Favorite Sandwich on day 4.

Grill an additional 9 ears of corn, 6 to be used in the Corn Chowder on day 2 and 3 for the black bean salsa on day 3.

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3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano and/or mint
1 teaspoon honey
kosher salt and freshly ground pepper
1 english cucumber , peeled and chopped
1 pint grape or cherry tomato, halved
1 small red onion, diced
1/2 cup crumbled feta cheese (about 4 ounces)
1/3 cup pitted green olives , sliced
2 ears of corn , shucked
1 1/4 pound cube steaks


Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.

Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.

Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

Cook's Note

Cube steak is an inexpensive cut of beef that has been tenderized by machine. If you can't find it, pound a top round steak with a meat mallet.

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