Cube steaks are inexpensive, and they’re a great way to make midweek steak dinners doable. A cube steak needs little more than salt and pepper and a quick spin on the grill before it’s ready to be served alongside grilled corn and vinaigrette-coated veggies. This takes only 20 minutes!
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
Grill the corn, turning occasionally, until charred in spots, about 8 minutes; 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 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
Recipe courtesy of Giada De Laurentiis
Nutritional Guidelines (per serving) | |
---|---|
Calories | 470 |
Total Fat | 23 g |
Saturated Fat | 6 g |
Unsaturated Fat | NA |
Cholesterol | 100 mg |
Sodium | 840 mg |
Carbohydrates | 29 g |
Dietary Fiber | 4 g |
Protein | 49 g |
“Recipe repost from The Food Network”