Grilled Sirloin Steaks with Cherry Tomato and Corn Relish
For the tomato and corn relish:
2 ears corn, cooked (boiled or grilled)
1 pint cherry tomatoes, halved
1/4 cup finely chopped red onion
10 basil leaves
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper
For the steaks:
4 top sirloin steaks, about 4 ounces each
For the tomato and corn relish: Cut the corn from the cob and place it in a mixing bowl.
Add the cherry tomatoes, red onion, basil, sugar, vinegar and olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 2 days. The relish can be served sold or at room temperature.)
For the steak: Preheat the grill to high.
Season the steaks with salt and pepper.
Cook the steaks on the hot grill to the desired doneness, about 5 minutes per side for medium.
Serve the steaks topped with the relish.
Pairs Well With
Serving size: 1 steak with relish
Total Fat 10 g
Saturated Fat 3 g
Protein 27 g
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sodium 254 mg
Percent Calories from Fat 30%
Percent Calories from Protein 39%
Percent Calories from Carbohydrate 31%