I added a touch of the peperoncini peppers cut to rings.
Next time, black olives instead of green. As Made, delicious!","datePublished":"2022-09-04"},{"@type":"Review","author":{"@type":"Person","name":"FNK 2343"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Test","datePublished":"2022-07-04"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"So, it is early March in New England and corn is out of season. We used frozen corn and pan-fried it to a char as best we could. We added it to the salad and it turned out to be fabulous.
We were not expecting this dish to be as delicious as it is. What a nice surprise. Also, we grilled sirloin in lieu of the cube steak. We love this recipe and we'll make it again.
One small criticism on the directions, we were slightly confused regarding the \"reserved\" vinaigrette versus the \"remaining\" vinaigrette. You should make this dish it is fresh, healthy, and delicious!","datePublished":"2021-03-05"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Absolutely delicious. I cooked the steak in the salad sauce they tell you to make as well. It was so good. ","datePublished":"2021-02-02"},{"@type":"Review","author":{"@type":"Person","name":"Diana G."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Bright and delicious salad - super yummy with the mint. Devoured in minutes :) we did a different recipe for the steak ","datePublished":"2020-10-22"},{"@type":"Review","author":{"@type":"Person","name":"Michelle W."},"reviewRating":{"@type":"Rating","ratingValue":3,"worstRating":"1","bestRating":"5"},"reviewBody":"The corn salad was 5 stars. The meat 1 Star and very bland.","datePublished":"2020-08-26"}],"recipeCategory":"main-dish"}
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Step 1
Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
Step 2
Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
Step 3
Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.