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A Delicious Grilled Steak with Fresh Corn Salad

Summer is the perfect time to take your steak dinner outdoors. And with this easy grilled steak and fresh corn salad, you can do just that! In just 40 minutes, you can prepare a delicious meal that will please the whole family. Let's get started!

Preparing the Steak
The first step of preparing this dish is to season your steak. You'll want to rub both sides liberally with salt and pepper or your favorite steak seasoning blend. Once the steaks are seasoned, heat a lightly oiled charcoal or gas grill over medium-high heat. Grill the steaks for about 4 minutes on each side for medium-rare doneness (or longer if you prefer your steak more cooked). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Preparing the Corn Salad
While the steak is resting, it's time to prepare the corn salad. Start by shucking 2 ears of fresh sweet corn, making sure to remove all of the silk threads. Bring a pot of salted water to a boil and add in the shucked corn. Boil for 5 minutes, then drain and rinse under cold water until cool enough to handle. Cut off each ear into 1/2 inch pieces or use a knife to cut off kernels if you prefer smaller pieces. Place in a bowl along with 1 diced red pepper, 1/4 cup chopped scallions, 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice and season with salt and pepper as desired. Mix together until ingredients are evenly distributed and serve alongside sliced steak.

Deliciously simple yet packed full of flavor - that's what this grilled steak and fresh corn salad is all about! With minimal prep work needed and only 40 minutes from start to finish, this dish is ideal for busy weeknights when you want to enjoy an outdoor dinner without having to spend hours in the kitchen (or out at the grill). Serve it up with some crusty bread or roasted potatoes for an extra special summertime dinner that everyone will love! Enjoy!


  • 1 tablespoon minced garlic
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 2 boneless strip (top loin) steaks, trimmed (about 1 1/4 pounds)
  • 5 large ears corn, husked
  • 2 medium tomatoes, chopped
  • 1 small orange or red bell pepper, diced Bell Peppers Orange, Red, & Yellow
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons red-wine vinegar

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