| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh oregano and/or mint
- 1 teaspoon honey
- Kosher salt and freshly ground pepper
- 1 English cucumber, peeled and chopped
- 1 pint grape or cherry tomatoes, halved
- 1 small red onion, diced
- 1/2 cup crumbled feta cheese (about 4 ounces)
- 1/3 cup pitted green olives, sliced
- 2 ears of corn, shucked
- 1 1/4 pounds cube steaks
Instructions
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
Nutrition Facts
| Calories | 470 |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 100 milligrams |
| Sodium | 840 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Sugar | 12 grams |
| Calories | 470 |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 100 milligrams |
| Sodium | 840 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 37 grams |
| Sugar | 12 grams |
Reviews
This is a staple in our family now. I don’t add the olives, but I do quadruple the corn salad recipe. We will eat it as a side to sandwiches or pretty much any lunch time meal. I also make pitas out of it. I combine cream cheese and ranch to make a dressing for the pitas, add the corn salad, and some sprouts. Quite tasty.
Excellent preparation for cube steak. The Greek corn salad was a great blend of flavors, and the dressing brought out the flavor of the steak.
Mmm
Great recipe easy to make.
The dressing was bland. I added- lemon, garlic, extra red wine vinegar and Dijon mustard. I like the idea of adding the dressing to the steak while it’s hot, it absorbed all the flavors. I will definitely make this again, but with additional ingredients to the dressing
Made the relish before the steak as I only had Ribeye. I wanted to enjoy without the steak. Made the relish without the feta until just before ready to eat.
I added a touch of the peperoncini peppers cut to rings.
Next time, black olives instead of green. As Made, delicious!
I added a touch of the peperoncini peppers cut to rings.
Next time, black olives instead of green. As Made, delicious!
Test
Will definitely make again the corn salad was fresh and bright just loved the grilled corn salad
So, it is early March in New England and corn is out of season. We used frozen corn and pan-fried it to a char as best we could. We added it to the salad and it turned out to be fabulous.
We were not expecting this dish to be as delicious as it is. What a nice surprise. Also, we grilled sirloin in lieu of the cube steak. We love this recipe and we’ll make it again.
One small criticism on the directions, we were slightly confused regarding the “reserved” vinaigrette versus the “remaining” vinaigrette. You should make this dish it is fresh, healthy, and delicious!
Absolutely delicious. I cooked the steak in the salad sauce they tell you to make as well. It was so good.