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Grilled Steak with Greek Corn Salad

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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

What You’ll Need

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.

 

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.)

“Recipe repost from The Food Network”

The Food Network

Repost from https://www.foodnetwork.com/recipes/giada-de-laurentiis/tagliatelle-with-smashed-peas-sausage-and-ricotta-cheese-recipe-1955733

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