Grilled Steak with Greek Corn Salad

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!

Photo Credit: Food Network

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano and/or mint
1 teaspoon honey
Kosher salt and freshly ground pepper
1 English cucumber, peeled and chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, diced
1/2 cup crumbled feta cheese (about 4 ounces)
1/3 cup pitted green olives, sliced
2 ears of corn, shucked
1 1/4 pounds cube steaks

How to make it

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

(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)