Grilled Steak, Corn, and Avocado Salad
Wine Recommendation
Dark Horse Cabernet Sauvignon
Ingredients
- 1½ Tbsp lemon juice, divided
- 2½ Tbsp olive oil, divided
- 1 tsp minced garlic, divided
- ½ tsp smoked paprika
- ½ tsp kosher salt, divided
- ¼ tsp pepper, divided
- 1 (8-oz) New York strip steak, trimmed
- 1 ear corn, shucked
- ½ head butter lettuce, leaves separated
- ½ cup grape tomatoes, halved
- ½ cup sliced avocado
Instructions
- Preheat grill to medium-high heat. Combine 1 Tbsp lemon juice, 1 Tbsp oil, ½ tsp garlic, paprika, ¼ tsp salt, and ⅛ tsp pepper in a large bowl. Rub all over steak.
- Brush corn with ½ Tbsp oil; sprinkle with ¼ tsp salt and ⅛ tsp pepper.
- Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Grill corn, covered, 2 minutes per side or until charred.
- Let steak stand 10 minutes; slice. Cut kernels from cob to yield ¼ cup; reserve extra kernels for another use.
- Arrange lettuce on 2 plates; top with corn, tomatoes, avocado, and steak. Whisk together 1½ Tbsp oil, ½ Tbsp lemon juice, and ½ tsp garlic in a bowl; drizzle over salads.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
430
|
430
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 26 | 26 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 539 | 539 |
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