Grilled NY Steak with Panzanella and smoky buttered corn on the cob

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • ⅗ oz. Butter Pats (0.66 oz.)
  • 3 oz. Grape Tomatoes
  • 2 Ears of Corn
  • 1 Mini Baguette
  • 20 oz. Butcher's Steaks
  • 1 tsp. Smoked Paprika
  • 21/2 oz. Baby Arugula
  • 1 Balsamic Vinaigrette Packet (1.5 fl. oz.)

Directions

  1. Preheat outdoor grill or grill pan to medium-high heat. Halve grape tomatoes. Shuck corn and rinse. Halve baguette. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  2. Coat both sides of sliced baguette with cooking spray and add to hot grill. Grill 3-4 minutes on each side, or until crispy and slightly charred. Remove to cutting board, let rest 5 minutes, and cut into 1" cubes. Keep grill over medium-high heat. Combine butter and smoked paprika in a small bowl.

  3. Coat both sides of steaks with cooking spray and add to hot grill. Cook 4-6 minutes on each side, or until slightly charred and steaks reach a minimum internal temperature of 145 degrees. Remove steaks from grill, loosely cover with foil, and let rest 5 minutes before serving.

  4. Lightly oil ears of corn with ½ tsp. olive oil and season with a pinch of salt and pepper. Grill corn 6-8 minutes over medium-high heat, turning occasionally, or until slightly charred.

  5. Just before serving, combine arugula, tomatoes, baguette cubes, balsamic dressing, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.

  6. Arrange steak, corn, and salad on plate. Brush corn with smoky butter and serve immediately.

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