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Perfectly Grilled Corn & Steak Spinach Salad
Serves 6 |
A true flavor combination that works in harmony.
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Ingredients:
| 5 oz baby spinach |
| 4 garlic cloves, (pressed) |
| 2 avocados, (sliced thin) |
| 2 lbs rib-eye steak |
| 4 ears corn, (husks removed) |
| 1 grapefruit, (sectioned) |
| 1/2 teaspoon ground pepper |
| 1 1/4 teaspoon salt |
| 4 tablespoons olive oil |
| Salad dressing, (peppercorn ranch recommended) |
Directions:
- Preheat grill to medium-high.
- Rub 2 tablespoons olive oil, salt, garlic and pepper on steaks. Cover thoroughly.
- Brush remaining olive oil on corn.
- Grill corn and steaks together with the lid closed for 7-8 minutes. Turn steaks one time. Turn corn twice to get complete cooking coverage.
- Remove corn kernels from cob by cutting downward. Discard cob after cutting.
- Slice steaks thin.
- Place spinach in bowl with grapefruit, steak, avocado and corn. Toss together and serve with dressing.
| Cooking Method: | Barbecue, Grill |
| Course: | Salad |
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