Grilled Steaks with Corn and Nectarine Salsa

 

For your next barbecue or “asado” as it’s known in South America, serve these tender herb rubbed steaks and refreshing summer salsa with a side of grilled potatoes.

 

PREP TIME: 15 Minutes
COOK TIME: 8 Minutes
SERVINGS: 4-6

 

DIRECTIONS:
Salsa: In medium bowl, whisk together oil, vinegar, salt, pepper and garlic. Add nectarines, corn, red pepper, onion, parsley and jalapeño to taste; toss to coat. Set aside.

Steaks: In small bowl, stir together oil, garlic, parsley, brown sugar, chili powder, oregano, salt and pepper. Rub mixture on both sides of the steak. Place on greased grill over medium-high heat. Grill, covered, turning once, until medium-rare, about 8 minutes or until desired doneness. Transfer to cutting board; let stand 5 minutes. Thinly slice against the grain. Serve with salsa.

TIP:
Lightly brush husked cobs with vegetable oil and grill covered over medium-high heat, about 10 minutes or until tender.

ingredients

  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 clove Ontario Garlic, pressed
  • 1-1/2 cups (375 mL) diced Ontario Nectarines or Peaches
  • 1-1/2 cups (375 mL) grilled Ontario Corn Kernels
  • 1/2 cup (125 mL) diced Ontario Sweet Red Pepper
  • 1/3 cup (75 mL) diced Ontario Red Onion
  • 1/3 cup (75 mL) chopped fresh Ontario Parsley
  • 1 to 2 tbsp (15 to 25 mL) finely diced Ontario Jalapeño Pepper

Steaks:

  • 2 tsp (10 mL) vegetable oil
  • 2 cloves Ontario Garlic, pressed
  • 1 tbsp (15 mL) dried parsley flakes
  • 2 tsp (10 mL) each brown sugar, chili powder and dried oregano leaves
  • 1/2 tsp (2 mL) each coarse salt and pepper
  • 2 Ontario Strip Loin Grilling Steaks (each about 8 oz/250g), about 1-inch (2.5 cm) thick

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