Grilled Steak-Corn-Spinach Salad
Makes 6 servings
2 pounds rib-eye steak
4 tablespoons olive oil
4 garlic cloves, pressed
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
4 ears fresh corn, husks removed
1 (5-oz.) package fresh baby spinach
2 ripe avocados, thinly sliced
1 red grapefruit, sectioned
Bottled peppercorn Ranch dressing
1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.
2. Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.
3. Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.
4. Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.
This recipe came from Southern Living JULY 2011 I love getting recipes from Southern Living they are always wonderful recipes.You will have to stop by and see for your self....
Looks yummy! I've just noticed your little saying about cooking miracles wearing an apron. I always wear an apron cooking. Perhaps I should wear it all the time to make lots of other miracles happen too!
ReplyDelete