Meal Solutions

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Ingredients:

• 4 fresh ears of corn or 2 cups frozen whole kernel corn, thawed
• 1 medium green bell pepper, seeded and finely chopped
• 1 medium mango, seeded, peeled and finely chopped
• 2 tbsp Hy-Vee lemon juice
• 3 tbsp Hy-Vee Select olive oil
• 1 tsp Hy-Vee granulated sugar
• 1/2 tsp curry powder
• 1/2 tsp Hy-Vee salt
• 1/8 tsp Hy-Vee black pepper
• 12 ounces red potatoes, halved
• 8 ounces sugar snap pea pods, trimmed
• 6 c. Hy-Vee spring mix salad greens
• 8 ounces 100% Natural Angus Reserve top sirloin steak

All you do

1. If using fresh corn, cut the kernels off the cobs. Cook fresh corn, covered, in small amount of boiling salted water for 4 minutes or until tender. Drain. Thawed frozen corn does not need to be cooked.
2. For mango-corn vinaigrette, combine corn, bell pepper and mango in a medium bowl. In a separate small bowl, whisk together lemon juice, olive oil, sugar, curry powder, salt and black pepper. Pour over corn mixture; mix well. Cover and refrigerate.
3. Cook potatoes, covered, in enough boiling salted water to cover for 10 minutes. Add pea pods. Cook for 1 minute more; drain. Rinse with cold water; drain again. Transfer to a large bowl. Stir in salad greens.
4. Preheat grill for medium heat. Trim fat from meat. Grill meat, uncovered, for 15 to 17 minutes for medium doneness (160 degrees), turning once halfway through grilling. Thinly slice meat. Transfer to a medium bowl; cover and chill.
5. To serve, arrange greens mixture on dinner plates; top with meat slices. Spoon mango-corn vinaigrette over salads.