Steak with Grilled Corn Salsa

Name: Steak with Grilled Corn Salsa
Prep time: 15
Cook time: 30
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: Strip Steak, Boneless; lime; garlic; corn; fresh cilantro; sun-dried tomatoes; salt; Salt and pepper

45

Minutes

4

Servings

8

Ingredients

Cook Mode

Ingredients

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)

Preparation

Step 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.
Step 2

Carefully cut corn kernels from cob. Combine corn, cilantro, tomatoes, lime juice, remaining 2 teaspoons garlic and salt in medium bowl.
Step 3

Carve steaks into slices. Season with salt and pepper, if desired. Serve with corn salsa.

Nutrition Information

Nutrition information per serving: 235 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 67 mg Cholesterol; 212 mg Sodium; 17 g Total Carbohydrate; 2.5 g Dietary Fiber; 28 g Protein; 2.4 mg Iron; 11.3 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.9 mg Zinc; 29.4 mcg Selenium; 95.8 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Filed Under:

Mexican Steaks

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