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LUNCH GRILLED STEAK




SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 15 min



INGREDIENTS:

2 Beef steaks

1 cob of fresh corn

1 cup grape tomatoes, quartered

1/2 English cucumber, chopped

1 avocado, chopped

2 green onions, chopped

1/2 cup chopped cilantro

1/2 jalapeño pepper

1/4 cup of feta crumble

1 lime

1 tbsp butter

soy sauce

olive oil

S&P





 

DIRECTIONS

  1. In a bowl, combine steaks, half of the cilantro, and one chopped green onion. Add a generous splash of soy sauce and olive oil. S&P to taste. Squeeze out 1/2 of lime, mix well, cover and set aside to marinate.

  2. While the meat marinates, melt the butter in a cast iron over medium high heat. Add the corn cob and grill, turning every 1-2 min until slightly brown on all sides. Remove from the pan and set aside to cool. Keep the cast iron on the stove top.

  3. Add the marinated steaks to the cast and grill until golden brown on the outside, and internal temperature reaches 135F (for medium rare) about 2 min on each side (cooking time will depend on thickness of your steak). Remove from heat and set aside to rest for at least 3 min before slicing.

  4. While the steak rests, using a sharp knife, remove corn kernels from the cob. In a bowl combine corn, chopped tomatoes, cucumbers, avocado, jalapeño, cilantro, green onions, and feta crumble. Add a splash of olive oil and squeeze the juice out of remaining lime. S&P to taste and mix well.

  5. Plate the steak and sprinkle with some flaky salt. Serve with the corn salad on a side and enjoy!

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