LUNCH GRILLED STEAK
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2 Beef steaks 1 cob of fresh corn 1 cup grape tomatoes, quartered 1/2 English cucumber, chopped 1 avocado, chopped 2 green onions, chopped 1/2 cup chopped cilantro 1/2 jalapeño pepper 1/4 cup of feta crumble 1 lime 1 tbsp butter soy sauce olive oil S&P
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DIRECTIONS
- In a bowl, combine steaks, half of the cilantro, and one chopped green onion. Add a generous splash of soy sauce and olive oil. S&P to taste. Squeeze out 1/2 of lime, mix well, cover and set aside to marinate.
- While the meat marinates, melt the butter in a cast iron over medium high heat. Add the corn cob and grill, turning every 1-2 min until slightly brown on all sides. Remove from the pan and set aside to cool. Keep the cast iron on the stove top.
- Add the marinated steaks to the cast and grill until golden brown on the outside, and internal temperature reaches 135F (for medium rare) about 2 min on each side (cooking time will depend on thickness of your steak). Remove from heat and set aside to rest for at least 3 min before slicing.
- While the steak rests, using a sharp knife, remove corn kernels from the cob. In a bowl combine corn, chopped tomatoes, cucumbers, avocado, jalapeño, cilantro, green onions, and feta crumble. Add a splash of olive oil and squeeze the juice out of remaining lime. S&P to taste and mix well.
- Plate the steak and sprinkle with some flaky salt. Serve with the corn salad on a side and enjoy!
