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Greek Corn Salad with Grilled Steak

Greek Corn Salad with Grilled Steak
Serving: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
If you can't find cube steaks, pound top round steaks with a meat mallet to flatten.
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Ingredients

Directions

Preparation


1. Preheat the grill to high heat.
2. In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, fresh oregano, honey, ½ teaspoon salt and ¼ teaspoon pepper. Remove 2 tablespoons of vinaigrette to large bowl and set aside.
3. Add cucumber, tomatoes, red onion, feta and olives to the bowl with remaining vinaigrette and toss to coat.
4. Grill corn, turning occasionally, until charred in spots (about 8 minutes). Remove to a cutting board, cut corn from cob and add to cucumber mixture and set aside.
5. Season steaks with remaining salt and pepper. Grill over high heat until edges start to brown (about 2 minutes). Flip and cook until browned on other side about 30 seconds, or until desired degree of doneness. Remove steaks to cutting board and allow to rest for 5 minutes. Slice thin and drizzle with remaining vinaigrette.
6. Give corn salad a final toss and serve with sliced steak for a delicious summer meal!

 

Nutrition Facts

Serving Size: ~3 ounces steak with 1 cup corn salad
Calories: 320
Fat: 12 g
Carbohydrates: 25 g
Sugar: 6 g
Sodium: 640 mg
Fiber: 4 g
Protein: 28 g