Grilled Steak with Greek Corn Salad

By cheeserohan

Ingredients

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp chopped fresh oregano and/or mint
• 1 tsp honey
• kosher salt and freshly ground pepper
• 1 English cucumber, peeled and chopped
• 1 pint grape or cherry tomatoes, halved
• 1 small red onion, diced
• 1/2 c crumbled feta cheese (about 4 oz)
• 2 ears of corn, shucked
• 1 1/4 lb cube steak

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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

2. Grill the corn, turning occasionally, until charred in spots, about 8 min; 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 min. Flip and cook until browned o the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.

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