Grilled Steak with Onion and Corn Salsa

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Grilled Steak with Onion and Corn Salsa

T-bone steak on the grill calls for only a few ingredients, so all of them must be top quality. Here, we serve the simple steak with a salsa made from fresh corn and red onions for a sweet, summery topping. If you like, toss some rosemary sprigs on the coals to flavor the smoke before grilling the steak.


Grilled Steak with Onion and Corn Salsa


8 cloves garlic, minced

4 sprigs fresh rosemary, roughly chopped

2 Tbs. extra-virgin olive oil, plus more for brushing

Sea salt and ground pepper

2 T-bone steaks, each 2 inches thick (about 2 lb. total weight), or 2 sirloin, each 2 inches thick (about 1 1/2 lb. total weight)

Onion and corn salsa, for topping (see below)


To make a marinade, combine garlic, rosemary, 2 tablespoons olive oil, and 1 1/2 teaspoons each salt and pepper and mix well. Divide marinade evenly between 2 large resealable plastic bags, and place 1 steak in each bag. Seal bags and massage marinade over meat. Place in refrigerator for at least 4 hours or up to overnight.


Remove steaks from bags and discard marinade. Scrape marinade off meat and allow meat to come to room temperature. Preheat a grill to medium-high.


Brush steaks lightly on both sides with olive oil and place on grill. Char well on both sides, turning occasionally, until an instant-read thermometer inserted into thickest part of meat away from bone registers 130-140 degrees F for medium-rare, 10-14 minutes total.


Transfer steaks to a cutting board and let rest for 5 minutes. Slice meat into 1/2-inch-thick slices and arrange on a platter. Serve with red onion and corn salsa. Serves 4-6.


Onion and Corn Salsa


2 ears corn, shucked

1 red onion, cut into 1/8-inch-thick rings

1 cup roughly chopped fresh flat-leaf parsley

1/2 cup finely snipped fresh chives

1/4 cup extra-virgin olive oil

1 tsp. Champagne vinegar

Salt and ground pepper


Preheat a grill to high and oil grill rack. Grill corn and onion rings until charred on all sides. Cut corn kernels from cobs into a bowl. Roughly chop grill onion and add to bowl with corn. Add parsley, chives, olive oil and vinegar and toss to mix. Season to taste with salt and pepper and serve. Makes about 2 cups.


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