Grilled Summer Steak Salad
Prep Time
30mins
Time to Table
1hr 10mins
Servings
4
Ingredients
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ears of corn, sliced crosswise in 1-inch disks
- 1/2 red onion, cut in wedges
- 8 Cherry tomatoes
- 1 pound top sirloin steak
- 1/2 cup Daisy Sour Cream
- 2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon milk
- 1/2 head romaine lettuce
- 1 avocado, diced
- 1/4 cup crumbled blue cheese
Tips
Cooking Tips:
Place toothpick through onion wedges to keep onion together during grilling; remove before serving.
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Ingredients
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ears of corn, sliced crosswise in 1-inch disks
- 1/2 red onion, cut in wedges
- 8 Cherry tomatoes
- 1 pound top sirloin steak
- 1/2 cup Daisy Sour Cream
- 2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon milk
- 1/2 head romaine lettuce
- 1 avocado, diced
- 1/4 cup crumbled blue cheese
Tips
Cooking Tips:
Place toothpick through onion wedges to keep onion together during grilling; remove before serving.
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Directions
- Combine olive oil, minced garlic, thyme, salt and pepper in a small bowl.
- Combine the corn, onion and tomatoes in a large bowl.
- Place the steak in a shallow pan.
- Toss the vegetables with half of the marinade. Pour the remaining marinade over the steak, turning to coat both sides. Refrigerate for 30 minutes or until ready to grill.
- Meanwhile combine the sour cream, mustard, vinegar, red pepper flakes, and milk in a small bowl. Refrigerate the dressing.
- Heat the grill. Grill the steak, covered, over medium heat for 4 to 5 minutes for medium-rare, turning once. Cover loosely with foil and let stand for 5 minutes before slicing.
- Cook the vegetables, covered, over medium heat for 1 to 4 minutes, turning and removing the vegetables when crisp-tender and lightly charred.
- Arrange the romaine lettuce on platter or individual plates; top with steak, vegetables, avocado and blue cheese. Drizzle with the dressing before serving.
- Calories:518
- Cholesterol:96
- Dietary Fiber:8
- Protein:33
- Sodium:430
- Total Carbohydrate:29
- Total Fat:31
