Recipe Image

Grilled Steak and Corn with Heirloom Tomatoes

  • 15 m
  • 35 m
Diabetic Living Magazine
“Enjoy a grilled steak with garden-fresh sweet corn and heirloom tomatoes for a dinner that brings the best of summer to your table.”


    • 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


  • 1 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.
  • 2 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.
  • 3 Add corn kernels, tomato wedges, and chives to olive oil mixture; toss to coat.
  • 4 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.
  • 5 Slice steak and place on serving plates. Sprinkle steak with blue cheese. Serve with tomato mixture.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019