STEAK AND SWEET CORN SALAD WITH BASIL VINAIGRETTE
Around our house, we generally don't eat a lot of red meat. When grilling a steak, I usually serve a small portion of the meat and surround it with lots of yummy vegetables or a great salad. This Steak and Sweet Corn Salad is a perfect example of allowing the meat to shine while controlling the portion size. I promise you won't...
Provided by Chris Scheuer
Categories Steaks and Chops
Time 1h45m
Number Of Ingredients 25
Steps:
- 1. For salad: soak 8 wooden skewers in water for 1 hour. For marinade, combine lime juice, olive oil, garlic, salt and pepper in a zip lock bag. Thinly slice steak, lengthwise, and add to marinade in bag. Let sit at room temperature while preparing other components of the salad.
- 2. Preheat oven to 425. Combine the 1 1/2 tablespoons olive oil, salt and pepper on a sheet pan. Place corn on sheet pan and rub with hands to coat with oil mixture. Roast for 15 minutes, turning every 5 minutes. You want the corn to be nicely caramelized in spots. Remove from oven and set aside to cool. When cool, cut corn kernels from cobs and set aside. (This can be done early in the day and refrigerated, just bring to room temperature before adding to salad.)
- 3. Heat grill to medium high. Thread steak, accordion-style, onto the soaked skewers, packing fairly tight. (You want to pack tightly so that meat doesn't get done before edges have a chance to nicely brown.) Place on heated grill and cook to desired doneness, flipping once, approximately 5-6 minutes per side. Remove from grill and let sit for 5 minutes before serving.
- 4. In the meantime, arrange lettuce on 4 large plates. Sprinkle with cilantro. Divide corn, potatoes and tomatoes evenly among salads. Arrange 2 steak skewers atop of each salad and drizzle with Sweet Basil Vinaigrette. Serve and expect rave reviews!
- 5. For dressing: In a food processor bowl or blender combine vinegar, basil, garlic, mustard, sugar and honey. Puree mixture until smooth. With motor running slowly add the salad oil to form an emulsion. Season with salt and pepper to taste
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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