Grilled Steak with Fresh Corn Salad

Aspen Ridge Natural Beef Recipe Whole Flank Steak
Flank / Skirt

Prep Time

40 minutes

Total Time

40 minutes



Nothing says summer like a warm grilled steak topped with a cool and fresh corn, pepper, and tomato salad. For this twist on a steak salad, mix the ingredients together beforehand and serve as soon as your steak is grilled to perfection.


  • 2 Aspen Ridge® boneless strip steaks, trimmed (about 1 1/4 pounds)
  • 1 Tablespoon minced garlic
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 5 large ears corn, husked
  • 2 medium tomatoes, chopped
  • 1 small orange or red bell pepper, diced
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons red-wine vinegar


  1. Preheat grill to high.
  2. Combine garlic, 1 teaspoon oil, and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.)
  3. Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, about 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
  4. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes, and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil, and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free | Per serving: 383 calories; 11 g fat ( 3 g sat , 6 g mono ); 52 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 35 g protein; 6 g fiber; 379 mg sodium; 1053 mg potassium. Nutrition Bonus: Vitamin C (90% daily value), Zinc (40% dv), Potassium (30% dv), Vitamin A (30% dv), Folate (27% dv), Iron (15% dv).