Grilled Steak and Greek Salad
This is what’s nice with summer you can enjoy fresh grilled dishes like this matched with a light summer salad and some very cold apple cider, after days of raining here in Auckland at last the sun is out and everybody is firing up their barbecues and enjoy the company of friends and family in the sunny garden deck, I know you guys up there are envious of our weather now don’t worry in four more months you will have it and it will start feeling what you feel.
Anyways lets go to the recipe, basically everything in the plate is very easy to prepare which makes it outdoor and barbecue friendly. First is the beef and we used the “Scotch Steak Fillet” cut which is a good tender cut but not that expensive compared to Fillet Mignon, this cut is around $30 per kg. The key here is a very hot barbecue plate, a well season beef and resting it before serving. I cooked it 3 minutes on each side yielding a very good medium rare beef. Next on the plate is grilled corn on the cob, this one of the best ways enjoying corn as it locks its flavours as you are not boiling it, it also adds that nice grilled smoky flavour especially when you grill it over charcoal. The final item on the plate is a Greek Style Salad which is made out of sun dried tomatoes, olives, feta, cucumber and lettuce leaves.
How about you, what do you commonly serve during barbecues?
Ingredients (Grilled Steak)
250g of inch thick beef / person
freshly ground black pepper
Ingredients (Grilled Corn on the Cob)
1 corn cob / person
Ingredients (Greek Style Salad)
Pitted Olives, sliced
Sundried Tomatoes, chopped
Method (Grilled Steak)
- Season steak with salt and pepper then rub it with olive oil.
- Place in a hot barbecue grill then cook for 3 minutes on each side. Adjust time depending on the thickness; the beef I used was 1 inch thick
- Once cooked, let it rest for 3 minutes.
- Place in plate with a teaspoon of butter on top.
Method (Grilled Corn on the Cob)
- Place corn on a hot barbecue grill then turn once the side starts to have burn marks. Another easy way is to microwave corn cobs for 2 minutes each cob placed on top of a bowl with 2 tbsp water, then grill it until it have burn marks on each side.
- Place on the plate and apply butter while hot.
Method (Greek Style Salad)
- In a bowl mix together Lettuce Leaves, Olives, Feta Cheese, Sundried Tomatoes, and Cucumber.
- Squeeze lemon and drizzle ranch dressing on top.
Not the beef for me Raymund but yes to the salad and corn. I simply adore salad, in fact most of night meals must go with a salad.
Pre pang fine dining na yan ha… Pwede bang
Mag pa book ng 7 course meal sa target restaurant….
Simplicity at it’s best.
Yes please! A very similar combo is always a popular and well-liked meal at our places, and a perfect “night off” cooking for me.
That steak looks cooked to perfection! I can just smell the barbecue! Yum. 🙂
I love the lighting.
Picture of this steak makes me hungry.
Now THAT is my kind of meal! Everything on the plate looks fantastic. I can’t wait for it to be summer here so I can start barbecuing again.
Great combination of summer foods!
Beautiful – doesn´t get much better than that does it?!
Grilled to perfection and look at that corn!
that is a beautifully grilled steak!
Oh my gosh, oh my gosh, oh my gosh!! I want this. As in, I want this now! Arrrrggghhhh!!!
Uhm… Can I pin this picture on my pinterest board of Beautiful Food? Just msg me if you want me to take it down, but I just find this shot so beautiful and drool worthy! Thanks! 🙂
It will be my pleasure Guia!
My, my!! Why dine out when you can have such fine meals at home!! haha
i think i’ll always be paranoid when i see pinkish color in meat.. grilled corn sure is a nice touch..
Definitely a fantastic “barbecue weather” combination!
Looks fantastic – I can’t wait for better weather when I can start cooking things like this again!
I miss having a BBQ to grill my meat on ! For me, sausages were always a BBQ favourite and you can never overcook them 🙂
Good work on the steak 😀 ! This is a passion for us also at En Route. It’s still a hit and miss for us since we cannot get the temperature of the charcoal right all the time, but when it is done right, it is gooooooood 😀 !
Normally what we do is melt the butter and place a teaspoon of it while the meat is still on the grill. Haven’t tried doing it in the method you mentioned here.
Wow, You really post recipies that appeal to my ‘Boere” appetite – Greetings from the Kalahari!