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Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.

Source: EatingWell Magazine, August/September 2005




Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.

  • Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

Nutrition Facts

4 oz. steak & 1 cup salad
373 calories; protein 34.4g; carbohydrates 37.9g; dietary fiber 4.8g; sugars 13.7g; fat 11.6g; saturated fat 3.2g; cholesterol 74mg; vitamin a iu 1545.9IU; vitamin c 45.9mg; folate 105mcg; calcium 35.8mg; iron 3mg; magnesium 100.6mg; potassium 1046.5mg; sodium 379.2mg; thiamin 0.4mg.

1 1/2 starch, 1 1/2 vegetable, 4 lean meat | 2 Carbohydrate Servings