Grilling Time: about 8 minutes
Preparation Time: 15 minutes
Serves: 4-6
Ingredients
Salsa:
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) each salt and pepper
1 clove Ontario Garlic, pressed
1-1/2 cups (375 mL) diced Ontario Nectarines or Peaches
1-1/2 cups (375 mL) grilled Ontario Corn Kernels
1/2 cup (125 mL) diced Ontario Sweet Red Pepper
1/3 cup (75 mL) diced Ontario Red Onion
1/3 cup (75 mL) chopped fresh Ontario Parsley
1 to 2 tbsp (15 to 25 mL) finely diced Ontario Jalapeño Pepper
Steaks:
2 tsp (10 mL) vegetable oil
2 cloves Ontario Garlic, pressed
1 tbsp (15 mL) dried parsley flakes
2 tsp (10 mL) each brown sugar, chili powder and dried oregano leaves
1/2 tsp (2 mL) each coarse salt and pepper
2 Ontario Strip Loin Grilling Steaks (each about 8 oz//250 g), about 1-inch (2.5 cm) thick
Preparation
Salsa: In medium bowl, whisk together oil, vinegar, salt, pepper and garlic. Add nectarines, corn, red pepper, onion, parsley and jalapeño to taste; toss to coat. Set aside.
Steaks: In small bowl, stir together oil, garlic, parsley, brown sugar, chili powder, oregano, salt and pepper. Rub mixture on both sides of the steak. Place on greased grill over medium-high heat. Grill, covered, turning once, until medium-rare, about 8 minutes or until desired doneness. Transfer to cutting board; let stand 5 minutes. Thinly slice against the grain. Serve with salsa.
TIP:
Lightly brush husked cobs with vegetable oil and grill covered over medium-high heat, about 10 minutes or until tender.
Nutrients per serving
1 Serving (When recipe serves 6):
Calories: 223
Protein: 19 grams
Fat: 10 grams
Carbohydrate: 15 grams
Fibre: 2 grams
Sodium: 350 mg
(Source: Foodland Ontario)
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