Grilled Strip Steak With Mexican Elotes-Style Salad
Grilled Strip Steak With Mexican Elotes-Style Salad
Cook Time: Up to 30 Minutes | Prep Time: 30 Minutes | Servings: 2 to 4
Ingredients
2 Open Prairie® Natural* Angus boneless beef strip steaks, cut 1 1/2 inch thick
Rub:
1 tablespoon garlic pepper
1 teaspoon ground cumin
1 teaspoon oregano
Salad:
4 large ears fresh corn, husked
1 red bell pepper, halved
1/4 cup chopped cilantro
1/4 cup thinly sliced green onions
1/4 cup crumbled Cotija cheese
1/3 cup mayonnaise
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon chili powder
Salt, to taste
Nutrition Facts
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and selenium and a good source of fiber.
Per 1/4 of recipe (6-ounces cooked beef):
Calories: 599
Total fat: 35g (10g saturated fat; 12g monounsaturated fat)
Cholesterol: 151mg
Sodium: 553mg
Carbohydrate: 21g
Fiber: 4g
Protein: 54g
Niacin: 24.3mg
Vitamin B6: 1.4mg
Vitamin B12: 3.4mcg
Iron: 5.4mg
Selenium: 48.2mcg
Zinc: 8.8mg
Choline: 127.4mg
Instructions
For salad: Place corn and red bell pepper on grid over medium, ash-covered coals or medium heat on gas grill. Grill 8 to 10 minutes until tender and slightly charred, turning occasionally. Cut the corn off the cob and chop the pepper; place in salad bowl. Add cilantro, green onion and cheese. Whisk together mayonnaise, lime juice and chili powder in small bowl. Add desired amount of dressing to salad; toss to coat. Season with salt, if desired.
For steaks: Combine Rub ingredients; press evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Serve steak with corn salad.
Pairings
Beer pairing: India Pale Ale
Wine pairing: Zinfandel
