Grilled Steak and Potato Salad
Ingredients: 2 corn cobs, husked
3 tbsp (45 mL) olive oil
1 tsp (5 mL) salt
¾ tsp (4 mL) freshly ground black pepper
450 g PC Free From Grilling Angus Beef (about 2 steaks)
1 red onion
1 PC Steam-Cooked Fingerling Potatoes, patted dry and halved lengthwise
3 cups (750 mL) light packed PC Organics Baby Spinach
½ cup (125 mL) PC Grape Tomatoes, halved
1⁄3 cup (75 mL) PC Green Goddess Dressing Directions:
1. Preheat barbecue to mediumhigh heat.
2. Brush corn cobs with 1½ tsp oil, dividing evenly. Sprinkle with ¼ tsp each salt and pepper, dividing evenly; set aside. Brush steaks with 1½ tsp oil, dividing evenly. Sprinkle with ¼ tsp each salt and pepper, dividing evenly; set aside.
3. Cut red onion into 8 wedges, leaving root end intact. Toss together red onion, potatoes and remaining 2 tbsp oil, ½ tsp salt and ¼ tsp pepper in large bowl. Set aside.
4. Place corn cobs and steaks on greased grill; close lid. Cook, turning corn often and steaks once, until corn is tender and lightly charred and instant-read thermometer inserted in centres of steaks reads 140°F (60°C) for medium-rare, 10 to 12 minutes. Transfer corn to large plate; set aside. Transfer steak to cutting board; let rest 10 minutes.
5. Meanwhile, transfer red onion mixture to grill basket; place on greased grill. Close lid; cook, stirring or shaking occasionally, until tender and lightly charred, 10 to 12 minutes. Transfer to large bowl; set aside.
6. Cut kernels from corn cobs; add kernels to bowl with red onion mixture. Add spinach and tomatoes; toss gently to combine. Thinly slice steaks against the grain. Spoon dressing across 4 serving plates, dividing evenly. Top with red onion mixture and steaks, dividing evenly. Makes 4 servings
Per serving: 470 calories, fat 29 g (5 g of which is saturated), sodium 870 mg, carbohydrate 31 g, fibre 5 g, sugars 8 g, protein 25 g Recipe source: pc.ca Dietitian’s tip: To reduce the sodium content of this recipe, you can decrease the amount of salt used or omit it altogether.