Grilled steak with Greek corn salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 23 G., saturated fats 6 G., proteins 37 G., carbohydrates 29 G., fiber 4 G., cholesterol 100 mg, sodium 840 mg, sugar 12 G.

Create a luxurious everyday dish using simple and affordable ingredients. Instead of a traditional premium steak, grill a relatively budget-friendly option: beef chops. These are typically tougher steaks from the rear rib (top round), which become tender after pounding and cook in minutes. Serve the steak with a refreshing Greek salad of cucumbers, cherry tomatoes, feta cheese, olives, and onions in a honey vinaigrette, topped with grilled corn. The corn adds a richer, smoky flavor to the vegetable side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg beef chops
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tbsp chopped fresh oregano and/or mint
1 teaspoon of honey
1 cucumber, peeled and chopped
2 cups cherry or grape tomatoes, halved
1 small red onion, diced
0.5 cup crumbled feta (about 110 g)
1/3 cup pitted green olives, chopped
2 ears of corn, husked

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, corn, olive, cherry tomatoes, cucumbers, feta cheese, oregano, mint

Cooking the dish according to the recipe:

Preheat grill to high heat.
In a medium bowl, combine the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt, and a few grinds of black pepper. Pour 2 tablespoons of the vinaigrette into a larger bowl. Add the cucumber, tomatoes, red onion, feta, and olives to the bowl with the remaining dressing; toss to coat.

Grill the corn, turning occasionally, until charred, about 8 minutes; transfer to a cutting board. Meanwhile, season the chops with salt and black pepper. Working in batches if necessary, grill the beef until the chops begin to brown around the edges, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to combine.

Note

You can buy ready-made beef chops or beat your own beef top-round steak with a meat mallet..
Cut the corn kernels off the cobs and add them to the salad. Serve the chops with corn salad.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Meat / Vegetables and mushrooms / Salads / Vegetable salads / Food Network - recipes / Greek cuisine