Grilled Steak with Corn Salsa

By Tonya_Speed

NUTRITION per serving: 326 Calories; 11g Fat; 33g Protein; 27g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 102mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 1 tablespoon minced garlic
• 3 teaspoons olive oil, divided
• 1 1/4 pounds boneless beef strip steaks, trimmed
• 5 large ears corn, husked
• 2 medium tomatoes, chopped
• 1 small orange bell pepper, diced
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons red wine vinegar

Preparation

Step 1

Preheat indoor or outdoor grill to HIGH. In a cup, combine garlic and 1 teaspoon of oil; rub on both sides of steaks. Place steaks and corn on the grill. Cook steaks for 2 to 4 minutes per side (for medium-rare) then let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook on all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle (about 5 minutes) then, using a sharp knife, remove the kernels from the cobs. In a medium bowl, combine corn, tomatoes and bell pepper; stir in basil, vinegar and remaining oil. Slice the steaks and serve with the corn salsa.

SERVING SUGGESTION: Warmed black beans and a big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure vinegar is gluten free.