Grilled to Perfection: Steak, Corn on the Cob and Pecan Salad
Posted Jul 03 2008 1:14pm
I love summertime...going to the pool, basking in the sun getting a tan and grilling with my family and friends are the first things I think of. Although some might say a gluten-free diet inhibits the typical grilled food--hamburgers and hot dogs with a bun--I think a gluten-free diet makes grilling so much more flavorful and creative. Thinking outside of the normal grill box gives you an unlimited number of meals that are gluten-free, nutritious and delicious. Best of all, this meal utilizes fresh meats and vegetables that are naturally low-cost, so you've got yourself a fabulous meal at a fabulous price!
Today’s Meal: Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad Cost: $18.10 from Giant Food
Makes 4 servings
For the Tomato Relish
2 large Tomatoes, finely diced 1/2 Red Onion, finely diced 1/2 bunch Cilantro, finely chopped 2 tablespoons Balsamic Vinegar Salt, to taste
In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve. For the Grilled Steak 4 Beef Steaks (one per person) Salt, a pinch Pepper, a pinch
Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.
*If your budget allows, top steak and relish with fresh goat cheese! For the Corn 4 ears Corn 4 teaspoons Butter or Margarine Salt, a pinch
Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.
For the Pecan & Balsamic Salad 1 head Romaine Lettuce, chopped 1/2 Red Onion, diced 1/2 cup Pecans, chopped finely 1 pint Grape Tomatoes 1/2 cup Balsamic Vinegar 1/4 cup Olive Oil
Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!