#27 Grilled Steak and Potato Salad with Garlic Corn on the Cob

My summer in the states was not filled with as many vegetables as I normally eat during the week, so I decided to remedy that with a salad and some corn. Even if you're not a salad person (like my boyfriend who prefers the meat and potato dishes), this is a good one for you. And, the corn on the cob was excellent. I ended up cutting mine off the ear and adding it to the salad. Yum.

Grilled Steak and Potato Salad

Ingredients:

1/4 cup white wine vinegar

1 tsp garlic powder

1 tsp salt

1/2 tsp dried thyme leaves

1/2 tsp black pepper

1/2 tsp granulated sugar

3/4 cup olive oil

1 1/2 pounds small red potatoes, scrubbed and quartered

1 pound thinly sliced steak

1/2 pound white mushrooms, rinsed and thinly sliced

1 medium red bell pepper, seeds and ribs removed and thinly sliced

1 tomato, sliced

Lettuce, cut for salad

Directions:

1. Whisk together vinegar, garlic, salt, thyme, pepper and sugar. Add olive oil; whisk until thoroughly blended.

2. Place steak in re-sealable plastic bag. Pour on-third of dressing over meat. Marinate 30 minutes.

3. Place diced potatoes in large pot. Cover with cold water; add salt. Bring to boil on high heat. Boil for 12-15 minutes, or until tender when pierced with a knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing.

4. Prepare grill.

5. Add mushrooms, red bell pepper, onion, avocado and tomatoes to potatoes. Toss gently to mix.

6. Remove steak from marinade; discard marinade. Season steak with salt and pepper.

7. Grill steak to desired doneness; allow to rest 5 minutes before slicing in thin slices across the grain.

8. Arrange lettuce leaves on plates/bowls. Top with vegetable mixture. Place steak slices on top; drizzle with remaining marinade.

Garlic Corn on the Cob

Ingredients:

Ears of corn, husked and cleaned

1 tbsp of butter/per ear of corn

1 tsp. garlic powder/per ear of corn

Directions:

1. Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C)

2. Place each ear of corn on a separate square of aluminum foil. Place 1 tbsp. of butter on each one, and sprinkle with garlic powder.

3. Place ears of corn on the grill in the oven for 20 to 30 minutes; turning over occasionally.

Buen Provecho!