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Steak with Corn Grilled Salsa

Tom is grilling up some steak and some fresh salsa!
Credit: KREM

2 beef Strip Steaks Boneless, cut 1-inch thick (8-10 ounces each)

1 medium lime

3 teaspoons minced garlic, divided

3 ears fresh corn, husked

1/3 cup chopped fresh cilantro

1/3 cup chopped sun-dried tomatoes (not oil-packed)

1/4 teaspoon salt

Additional salt and pepper (optional)

  1. Grate peel and squeeze juice from lime. Combine lime peel and 1 teaspoon garlic in small bowl; press evenly onto beef Strip Steaks Boneless. Place steaks in center of grid over medium, ash-covered coals; arrange corn around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill corn 15 to 20 minutes or until tender, turning occasionally.
  2. Carefully cut corn kernels from cob. Combine corn, cilantro, tomatoes, lime juice, remaining 2 teaspoons garlic and salt in medium bowl.
  3. Carve steaks into slices. Season with salt and pepper, if desired. Serve with corn salsa.

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