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


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




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