Easy Chimichurri Steak with Corn Salad
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Grilled Flank Steak and Corn Salad
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Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
Directions Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 Place the corn on the grill. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat. Light the grill or heat the broiler to high.
Pat steak dry with paper towels. On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side.
To assemble the salad: in a large salad bowl, toss the spring mix with some of the salad dressing. Then toss in the radishes, tomatoes, red onion, feta, grilled corn, and steak. Pour the rest of the dressing over the salad.
Taste for salt and pepper before serving. Drizzle the steak with olive oil and place on the grill. Cook without moving around until nicely charred then flip and continue to cook until medium rare, about 5 minutes total.
Remove the steak to. The “salad” begins with a simple corn and tomato saute with green onions and fresh rosemary in a small amount of oil. It’s then transferred to a bowl and finished off with red wine vinegar and a little salt and pepper.
Let the salad marinate a bit while you grill the steak. Sprinkle steak with 1/2 teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil. Step 3 Oil the grill rack (see Tip).
Corn Salad Cucumber Salad Egg Salad Fruit Salad Baked potatoes and grilled steak go together like summer and sunshine. These potatoes are par-boiled for a few minutes, then tossed with olive oil and simple seasonings and “baked” on the grill. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, TABASCO ® Chipotle Sauce and salt; toss to mix well.
Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once. To serve, plate steak with corn salad.
List of related literature:
|from Modern Sauces: More than 150 Recipes for Every Cook, Every Day|
|from Grilling For Dummies|
|from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes|
|from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other|
|from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook|
|from The New Elegant But Easy Cookbook|
|from The Complete South African Cookbook|
|from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue|
|from Brunetti’s Cookbook|
|from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day|