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 tomatoes, cucumber, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
Grill the corn, turning often, until charred in spots, about 7 minutes; remove to a cutting board. Meanwhile, season the steaks with pepper and salt. 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 25 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.
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