- 4
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
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.