Steak with Grilled Corn Salsa
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Total Recipe Time: 35 to 40 minutes
Makes 4 servings
2 boneless beef Strip Steaks, cut 1 inch thick (8 to 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 steaks. 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.
Nutrition information per serving: 235 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 67 mg cholesterol; 212 mg sodium; 17 g carbohydrate; 2.5 g fiber; 28 g protein; 11.3 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 29.4 mcg selenium; 4.9 mg zinc; 95.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.