Meiomi Cabernet Summer Flank Steak w-Corn Salad Recipe
Grilled Steak and Corn Salad features tender grilled steak slices paired with a fresh salad of corn, grape tomatoes, cucumber, red onion, feta cheese, parsley, and basil, all tossed in a tangy dressing. Enjoy with a glass of Meiomi Cabernet Sauvignon.
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Ingredients
- 2 Pounds steak
- 4 Large ears fresh corn
- 1 Cup halved grape tomatoes
- 1 Cup diced cucumber
- 1/3 Cup diced red onion
- 2/3 Cup crumbled feta cheese
- 3 Tablespoon finely chopped fresh parsley
- 2 Tablespoon finely chopped fresh basil
- 1/4 Cup olive oil
- 1 1/2 Teaspoon red wine vinegar
- 1 Tablespoon apple cider vinegar
- 1 1/2 Teaspoon fresh lemon juice
- 1 1/2 Teaspoon honey
- 1/2 Teaspoon minced garlic
- 1/2 Teaspoon salt
- freshly ground black pepper
- Meiomi Cabernet Sauvignon
Directions
Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad. Season the steak and place it on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain. Cook the corn in boiling water for 3 minutes. Transfer to ice water to cool for a few minutes. Drain well. Cut kernels from corn then transfer to a large bowl. Add tomatoes, cucumber, red onion, feta, parsley and basil. Pour dressing over salad and toss well to coat. Enjoy with a glass of Meiomi Cabernet Sauvignon.
Main Products
Pick & Prep Trimmed Corn on the Cob 5 Count
Pick & Prep Fancy Sliced Cucumbers (Avg. 0.96lb)
Athenos Feta Cheese Crumbled
Parsley
Basil
Lowes Foods Olive Oil Extra Virgin
Pompeian Gourmet Red Wine Vinegar
Lowes Foods Apple Cider Vinegar
California Lemons
Lowes Foods 100% Pure Honey
Garlic
Meiomi Cabernet Sauvignon