Grilled Steak with Charred Red Onion, Blistered Corn & Grilled Peaches
Ingredients
Ingredients
- 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
Instructions
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.