When I think of summer, steak and corn on the cob pop into my mind. But with the hot weather I don’t want to spend a lot of time outside by a hot grill. So I created this dinner cooked inside with barbecue flavors done in minutes. I use outside skirt steak. It is softer than inside skirt steak, which can be tough. Look for it in the market or ask the butcher if they have any. Instead of waiting for water to boil for the corn on the cob, I cook it in the microwave oven. It takes 5 minutes.
I use a stovetop grill for the steak, but you can also make the steak in a skillet. Just follow the timing directions and use a meat thermometer.
Helpful Hints
- You can use any type of quick cooking steak.
- You can use any type of barbecue sauce.
- You can use any type of salad greens.
Countdown
- Assemble ingredients.
- Microwave the corn and set aside.
- Grill the steak.
- Assemble the salad.
- Finish the meal.
Shopping List
To buy: 2 ears of corn, 3/4 pound grass fed outside skirt steak, 1 container salad leaves, 1 tomato, 1 bottle reduced-fat oil and vinegar dressing and 1 bottle no-sugar-added barbecue sauce.
Staples: butter, salt and black peppercorns.
Easy Barbecued Steak And Corn On The Cob
Recipe by Linda Gassenheimer
Ingredients
- 2 ears corn on the cob
- 3/4 pound grass fed outside skirt steak
- Salt and freshly ground black pepper
- 4 cups mixed salad leaves
- 1 cup tomato cubes
- 2 tablespoons reduced-fat oil and vinegar dressing
- 1 tablespoon butter
- 1/4 cup no-sugar-added barbecue sauce
Directions
Husk the corn and wrap each one in plastic wrap. Microwave corn on high for 5 minutes. Remove from microwave oven and set aside. They will be hot. Use tongs or a large spoon and fork. Remove visible fat from the steak. Heat a stovetop grill or skillet over medium-high heat. Add steak and grill for 2 minutes and turn.
Grill the second side for 2 minutes for a 1-inch-thick piece add 2 to 3 minutes longer for medium well done. A meat thermometer should read 125-130 degrees for rare, 130-135 for medium rare, 145 for medium well done. Place on a cutting board and add salt and pepper to taste.
Let the steak rest while you arrange the salad leaves on two dinner plates. Cut tomatoes into 1-inch cubes. Add to the salad leaves. Drizzle dressing over the leaves. Carve the steak diagonally against the grain. Divide into two portions and place on the plates. Spoon the barbecue sauce over the steak. Remove the plastic wrap from the corn and place one on each plate. Spread the butter over the corn.
Yield 2 servings.
Per serving: 425 calories (27% from fat), 12.6 g fat (6.3 g saturated, 2.4 g monounsaturated), 100 mg cholesterol, 39.4 g protein, 37.5 g carbohydrates, 5.7 g fiber, 572 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2023 Tribune Content Agency, LLC
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