Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over.
Nutrition per serving may change if servings are adjusted.
1 pound skirt steak or sirloin steak
¾ teaspoon kosher salt, divided
¾ teaspoon ground pepper, divided
1 ear corn, husked
3 tablespoons extra-virgin olive oil, divided
½ cup halved cherry tomatoes
¼ cup thinly sliced red onion
2 tablespoons torn fresh basil
1½ tablespoons rice vinegar
1 serrano chile, seeded and minced
Preheat grill to medium-high.
Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.
Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.
Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper.
Slice the steak thinly against the grain. Serve with the relish.
Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
311 calories;20 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 25 g protein; 24 mcg folate; 74 mg cholesterol; 2 g sugars; 0 g added sugars; 290 IU vitamin A; 6 mg vitamin C; 18 mg calcium; 3 mg iron; 441 mg sodium; 556 mg potassium
Carbohydrate Servings: ½
Exchanges: 3½ lean protein, 2 fat, ½ starch, ½ vegetable