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Grilled Steak with Charred Red Onion, Blistered Corn & Grilled Peaches

Grilled Steak with Charred Red Onion, Blistered Corn & Grilled Peaches

Ayesha Nurdjaja
Servings 4



  • 4 2" strip steaks
  • 1 ear corn grilled & cut off the cob
  • 2 small red onions cut into wedges
  • 2 small ripe peaches grilled & cut into wedges
  • 1/4 cup basil leaves picked off stem
  • 4 ounces sundried tomatoes finely minced
  • 8 ounce butter softened
  • Zest of two lemons


Onion, Blistered Corn and Peach Salad:

  • Grill corn & take off the cob.
  • Lightly oil & salt peaches. Grill for 30 seconds or until you have cross marks on flesh. Cut into wedges.
  • Cut red onions into wedges. Season wedges with oil and salt.
  • Grill on medium high heat on both sides, until onions are caramelized on both sides, approx 3 min on each side.
  • Place all vegetables into a bowl.
  • Mix thoroughly with 2 tablespoons of red wine vinegar, 3 tablespoons extra virgin olive oil, basil & salt to taste.

Tomato Butter

  • Mix butter with minced sun dried tomatoes and lemon zest.
  • Salt to taste.

Grill Steak & Plate

  • Season steak with olive oil and salt.
  • Grill to desired temperature, approximately 6 minutes on each side for medium rare on a 2” steak.
  • Place 3 tablespoons of tomato butter on the steak once it has been removed from the grill.
  • Allow steak to rest for 5 mins before slicing.
  • Plate tomato salad alongside the sliced steak and serve.
Wine Category Cabernet Sauvignon