Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with steak seasoning. Let steak stand at room temperature for 20 minutes.
Mix all of your favorite summer fruits like strawberries and peaches with grilled corn on the cob to make a juicy grilled steak salad tossed in a homemade orange vinaigrette.
Servings and Ingredients
|1 (1-to 1¼-lb.) Hy-Vee Choice Reserve boneless beef top sirloin steak, 1 to 1¼-inch thick.|
|1 ½ tbsp. plus 1/3 c. Gustare Vita olive oil, divided|
|1 ½ tsp. Montreal steak seasoning|
|1 ear(s) Hy-Vee Short Cuts sweet corn|
|2 tbsp. Gustare Vita white wine vinegar|
|½ tsp. orange zest|
|1 tbsp. fresh orange juice|
|1 ½ tsp. Hy-Vee honey|
|¼ tsp. Hy-Vee coarse-ground black pepper|
|6 oz. mixed salad greens|
|2 mini cucumbers, cut into ribbons|
|¼ small red onion, cut into slivers|
|2 medium peaches, pitted and cut into wedges|
|6 oz. Hy-Vee Short Cuts strawberries, halved or quartered|
|¼ c. blue cheese crumbles|
Things To Grab
- Paper towels
- Microwave-safe plate
- Charcoal or gas grill
- Small bowl
- Large serving platter
Wrap ear of corn in a damp paper towel and place on microwave-safe plate. Microwave on HIGH 2 to 4 minutes or until tender, turning every 1-1/2 minutes.
Preheat a charcoal or gas grill for direct cooking over medium heat. Grill corn 4 to 7 minutes or until corn is slightly charred, turning occasionally. Transfer to a cutting board. Cool and cut corn kernels from cob; set aside.
Grill steak for 9 to 13 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to another clean cutting board. Slightly cool for 15 minutes. Thinly slice steak across the grain; set aside.
For vinaigrette, combine vinegar, orange zest and juice, honey, and black pepper in a small bowl. Slowly whisk in remaining 1/3 cup oil; set aside.
To serve, toss together salad greens, cucumber ribbons, onion slivers, and corn; transfer to a large serving platter. Arrange steak slices, peaches, and strawberries on top. Sprinkle with blue cheese; serve with vinaigrette.
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 90mg
- Sodium: 220mg
- Total Carbohydrates: 21g
- Protein: 28g
Hy-Vee Seasons Magazine May 2021