Sweet corn and grilled steak—does it get any more summer than this?
- Prep time 35 minutes
- Total time 2 hours & 30 minutes
Ingredients
Golden Salsa:
Method
In small bowl, stir together garlic, oil, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper. Reserving 1/4 cup of the marinade for Golden Salsa, pour into resealable plastic bag. Add flank steak to bag, pressing out air; seal opening. Refrigerate, flipping occasionally, for 2 hours.
Golden Salsa: Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Place corncobs on grill; cook corn, uncovered, turning occasionally, until grill marked all over, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.
In bowl, whisk together oil, vinegar, salt and pepper. Add corn kernels and tomatoes; toss to coat. Drizzle with reserved 1/4 cup marinade.
Remove steak from marinade, shaking off excess; discard marinade. Place steaks on grill; cook, uncovered, flipping once, until grill marked and medium-rare, about 12 minutes. Transfer to cutting board; tent with foil. Let rest for 10 minutes before cutting across the grain into 1/4-inch thick slices. Serve with Golden Salsa.
Makes 6 to 8 servings.
Nutritional facts PER EACH OF 8 SERVINGS: about
- Fibre 2 g
- Sodium 346 mg
- Sugars 5 g
- Protein 26 g
- Calories 335
- Total fat 18 g
- Potassium 458 mg
- Cholesterol 48 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
%RDI
- Iron 20
- Folate 17
- Calcium 2
- Vitamin A 2
- Vitamin C 10
