Steak with Grilled Corn Salsa

Pair Strip Steaks with grilled corn, garlic, cilantro and sun-dried tomatoes for a fresh and satisfying meal.

Ingredients

• 2 beef Strip Steaks Boneless, cut 1-inch thick (8-10 ounces each)
• 1 medium lime
• 3 teaspoons minced garlic, divided
• 3 ears fresh corn, husked
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped sun-dried tomatoes (not oil-packed)
• 1/4 teaspoon salt
• Additional salt and pepper (optional)

Instructions

1. Grate peel and squeeze juice from lime. Combine lime peel and 1 teaspoon garlic in small bowl; press evenly onto beef Strip Steaks Boneless. Place steaks in center of grid over medium, ash-covered coals; arrange corn around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill corn 15 to 20 minutes or until tender, turning occasionally.

2. Carefully cut corn kernels from cob. Combine corn, cilantro, tomatoes, lime juice, remaining 2 teaspoons garlic and salt in medium bowl.

3. Carve steaks into slices. Season with salt and pepper, if desired. Serve with corn salsa.

• Test Kitchen Tips Let steaks rest to redistribute juices before slicing