Nutrition per serving may change if servings are adjusted.
2 fresh ears sweet corn
2 tablespoons olive oil, divided
2 tablespoons white wine vinegar
2 teaspoons snipped fresh sage
2 heirloom tomatoes, cored and cut into wedges
¼ cup snipped fresh chives or chopped green onions
1 pound beef top sirloin steak, cut 1-inch thick
¼ teaspoon cracked black pepper
1 tablespoon to 2 Tablespoons crumbled reduced-fat blue cheese
Remove husks and silks from corn. Brush corn with 1 teaspoon of the olive oil. In a medium bowl whisk together remaining 5 teaspoons olive oil, the white wine vinegar, and sage; set aside.
For a charcoal grill, place corn on the rack of an uncovered grill directly over medium-hot coals. Grill for 10 to 15 minutes or until lightly browned, turning frequently to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) When cool enough to handle, cut kernels off the cobs.
Add corn kernels, tomato wedges, and chives to olive oil mixture; toss to coat.
Meanwhile, sprinkle the steak with pepper. Grill the steaks on the rack of an uncovered charcoal grill directly over medium coals (or on the rack of a covered gas grill directly over medium heat) for 8 to 12 minutes for medium-rare doneness (145F) or 12 to 15 minutes for medium doneness (160F), turning once halfway through grilling.
Slice steak and place on serving plates. Sprinkle steak with blue cheese. Serve with tomato mixture.