Monday, April 30, 2018

Magazine Monday #18: Grilled Steak with Greek Corn Salad

I'm the worst food blogger ever.

It's 9:40 on a Monday night, and I made this week's Magazine Monday recipe for dinner.  

Don't get me wrong, it was delicious.  Way better than last week's failed drink recipe.  But I'm at a loss to how people who run food blogs get all this stuff done.  Some people post every day.  Some people post multiple times a week.  And I find myself at 9:40 on a Monday night trying to post a recipe for Monday so I don't break my Magazine Monday streak.

Maybe one day, I'll get my life together.  Until then, try some steak.

Grilled Steak with Greek Corn Salad
Makes 4 servings


4 Tbsp. extra virgin olive oil, divided
2 Tbsp. red wine vinegar
1 Tbsp. dried oregano
1 Tbsp. honey
Salt and pepper to taste
1 English cucumber, peeled and diced
2 Roma tomatoes, seeded and diced
3/4 cup crumbled feta cheese
2 cans of corn, drained
1 1/4 lbs. cube steaks

Season the steaks with salt and pepper.

Whisk 3 Tbsp. olive oil, vinegar, honey, 3/4 tsp. salt, and a few shakes of pepper together in a bowl.  Remove 2 Tbsp. of the vinaigrette to a medium bowl and set aside.  Add the cucumber, tomatoes, corn, and feta to the majority of the vinaigrette.  Toss to coat.

 Add remaining 1 Tbsp. olive oil to a large pan over medium-high heat and swirl to coat.  Cook the steaks until the edges start browning, about 3 minutes.  Flip the steaks and cook another two minutes until done.

Transfer the steaks to the bowl with the 2 Tbsp. of the vinaigrette and toss to coat.

Serve the steak with the corn salad.

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