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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 90mg
- Sodium: 220mg
- Total Carbohydrates: 21g
- Protein: 28g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Seasons Magazine May 2021