This Char-grilled Steak with Grilled Corn Salsa recipe is perfect for a hot summer day (you remember those, right?) or a cold winter’s night (if you’re into that kind of thing). Yeah, you technically have to make two different recipes, but since you’ll be spending such a long time lighting your grill (we’ll only judge you a bit if you decide to forego the charcoal grill this time), you’ll have plenty of time for prep work. Make sure you’ve got a handful of tortilla chips ready to scoop up the rest of that salsa, which could also be considered a salad for those of you who need some “roughage” at dinnertime.
Char-grilled Steak with Grilled Corn Salsa Recipe
2 sirloin steak medallions (or similar steak of your choice) 1/3 cup lime juice (hopefully the ‘lime crisis’ is over soon…) ¼ cup honey 2 tablespoons grape seed oil ¼ teaspoon salt 1 teaspoon coarsely ground black pepper
Step 1. Assemble your ingredients.
Step 2. Place the lime juice, honey, grape seed oil, salt, and pepper in a small bowl and whisk it. Whisk your little heart out.
Step 3. Put the steaks in a big Ziploc bag. Pour the marinade in. Seal the bag. Squish and swirl and smush the marinade into the steaks.
Step 4. Place the bag in a deep dish and refrigerate until ready to use, at least 1 hour, up to 24 hours.
1 cob of corn, lightly charred on the grill 15 cherry tomatoes, quartered ¼ red onion, diced 1 jalapeno, diced (and seeded, if you’re not a spicy food person, in which case, you’re losing our respect as you read this) Juice of 1 lime Salt and pepper, to taste
Step 5. Assemble your ingredients.
Step 6. Mix the ingredients. That was hard, wasn’t it? Ugh, the measures we go to for home-cooked food.
Step 7. Preheat your grill. Get it good’n hot. When it’s hot, place the steaks on the grill and cook to desired doneness.
Step 8. Place the steaks on serving plates and top with salsa. Eat.
Step 9. As tempting as it is, do NOT share with guests, no matter how good they are at puppy eyes.