Photo: Roberto Caruso
Sweet corn salsa is the perfect fresh touch for juicy grilled steak.
1 flank steak, (about 750 g)
1 cob of corn
2 tbsp olive oil
1/4 tsp salt
2 pints cherry tomatoes, halved
1/2 small red onion, chopped
1 small jalapeno, seeded and finely chopped (optional)
2 garlic cloves, minced
1/2 cup chopped cilantro
1/4 cup red wine vinegar
1/2 tsp salt
Preheat barbecue to medium-high.
Brush steak and corn with oil, then sprinkle with ¼ tsp salt. Season with fresh pepper.
Barbecue corn, using tongs to turn every 1 to 2 min, until lightly charred all over. When cool enough to handle, slice corn kernels off the cob.
Barbecue steak, with lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board and let rest 5 to 10 min before slicing.
Stir corn with tomatoes, onion, jalapeno, garlic, cilantro, vinegar and 1/2 tsp salt in a medium bowl.
Slice steak thinly against the grain. Serve with salsa.
Calories 395, Protein 41g, Carbohydrates 15g, Fat 18g, Fibre 3g, Sodium 515mg.
Sauté 1 cup frozen corn with 1 tsp canola oil in a medium non-stick frying pan over medium until golden, about 5 min. Stir into salsa.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
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