30-minute meals: Grilled steak with Greek corn salad
The kids are on school holidays so you may have a bit more time to whip up dinner. But who really wants to spend hours in the kitchen?
This simple and delicious recipe can be cooked in a jiffy and the whole family will love it.
You will need:
- Three tablespoons extra-virgin olive oil.
- Two tablespoons red wine vinegar.
- Two tablespoons chopped fresh oregano or mint.
- One teaspoon honey.
- Salt and freshly ground pepper.
- One English cucumber, peeled and chopped.
- One cup cherry tomatoes, halved.
- One small red onion, diced.
- Half a cup crumbled feta cheese.
- A third of a cup pitted green olives, sliced.
- Two ears of corn, shucked.
- 750g steaks.
What to do:
Preheat oven on a high heat/grill. Whisk the olive oil, vinegar, herbs, honey, three quarters of a teaspoon salt and a few grinds of pepper in a medium bowl. Remove two tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
Grill the corn, turning occasionally, until charred in spots, about eight minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about two minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
- Information obtained from the Food Network.
