Grilled Steak with Tomato & Charred Corn Salsa
This simple summer steak situation is your answer to an evening of stress free outside dinner party hosting.
Ingredients
Gilled Corn
- 4 ears of corn
- 1 tbsp olive oil
Steak
- 1 1lb steak Like NY Strip or Ribeye
- 2 tomatoes Medium in size and ripe, like Roma's - diced.
- 1 red onion Smaller in size, or 1/2 of one medium in size. Diced.
- 1 jalapeno Minced
- 1 lime
- 2 tsp olive oil
- 2 cups arugula
- 1 lemon
- 4 garlic cloves Smashed, outer skin removed and discarded.
- 2 tsp salt Plus more to taste
Instructions
Charred Corn
- Preheat your oven to 400F. Line a baking sheet with parchment and evenly bush oil onto corn and season well with a few pinches of salt.
- Roast corn for 40-50 minutes, or until corn begins to char. Turn corn carefully every 10-15 minutes. Allow corn to cool completely. Then cut kernels off of the cob and reserve in a bowl until ready to make your salsa.
Steak & Assembly
- In a medium bowl combine charred corn kernels, tomato, onion, jalapeno, 1 tablespoon of olive oil, juice of one lime and 1 teaspoon of salt. Gently stir to combine, taste and season as needed. Set aside until steak is ready. In another medium bowl, toss arugula with juice of one lemon and a pinch of salt. Set aside.
- If you're going to sous vide your steak, do that first (even before the corn). I suggest a temperature of 129-130F for 1-2 hours for medium rare (skip this step if only grilling your steak).
- Preheat grill to 500F. Set a medium cast iron skillet on the grill and add remaining 1 teaspoon of olive oil and add in smashed garlic cloves. Pat steak dry and season top side liberally with salt.
- Grill seasoned side-down 4-5 minutes. Season other side of steak with salt, flip and cook for another 3-4 minutes for a nice medium rare.
- Allow steak to rest, slice and serve topped with lemon-dressed arugula and salsa.
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