Grilled Steak With Greek Corn Salad Recipes

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GRILLED GREEK SALAD



Grilled Greek Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

GREEK GRILLED STEAK PASTA SALAD



Greek Grilled Steak Pasta Salad image

Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove.

Provided by Kittencalrecipezazz

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

3 cups cooked small shell pasta
lettuce leaf (use as many as needed to live the plate)
1 small English cucumber, chopped (peel left on or removed)
1/2 cup kalamata olive (or brine-cured olives of choice)
1 small red onion, thinly sliced
1 (2 ounce) jar diced pimentos, drained
3/4 cup crumbled feta cheese, divided (can use more)
2 beef sirloin steaks
1 medium garlic clove, minced
3/4 cup olive oil
2 teaspoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 teaspoons dried oregano
1/2 teaspoon sugar
1 teaspoon seasoning salt (or use white salt)
fresh ground black pepper

Steps:

  • Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
  • In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
  • Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
  • Line a large platter plate with lettuce leaves.
  • Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
  • Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
  • Serve with reserved dressing.
  • Delicious!

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • 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. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

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