Grilled Steak with Greek Corn Salad

Grilled Steak with Greek Corn Salad

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: Grill 6 additional ears of corn, 2 to be used day 3 in Shrimp Stir-Fry and 4 to use day 4 in Roasted Corn Zucchini and Jalapeno Salad.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 136

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 pounds 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.

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