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Perfectly Grilled Corn & Steak Spinach Salad

Serves 6 | 

A true flavor combination that works in harmony.



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:

  1. Preheat grill to medium-high.
  2. Rub 2 tablespoons olive oil, salt, garlic and pepper on steaks. Cover thoroughly.
  3. Brush remaining olive oil on corn.
  4. 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.
  5. Remove corn kernels from cob by cutting downward. Discard cob after cutting.
  6. Slice steaks thin.
  7. Place spinach in bowl with grapefruit, steak, avocado and corn. Toss together and serve with dressing.
Perfectly Grilled Corn & Steak Spinach Salad
Serves 6
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)
  1. Preheat grill to medium-high.
  2. Rub 2 tablespoons olive oil, salt, garlic and pepper on steaks. Cover thoroughly.
  3. Brush remaining olive oil on corn.
  4. 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.
  5. Remove corn kernels from cob by cutting downward. Discard cob after cutting.
  6. Slice steaks thin.
  7. Place spinach in bowl with grapefruit, steak, avocado and corn. Toss together and serve with dressing.
Season: Fall
Course: Salad
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Perfectly Grilled Corn & Steak Spinach Salad

Serves 6

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)

Perfectly Grilled Corn & Steak Spinach Salad

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:

  1. Preheat grill to medium-high.
  2. Rub 2 tablespoons olive oil, salt, garlic and pepper on steaks. Cover thoroughly.
  3. Brush remaining olive oil on corn.
  4. 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.
  5. Remove corn kernels from cob by cutting downward. Discard cob after cutting.
  6. Slice steaks thin.
  7. Place spinach in bowl with grapefruit, steak, avocado and corn. Toss together and serve with dressing.

Perfectly Grilled Corn & Steak Spinach Salad

Serves 6
  1. Preheat grill to medium-high.
  2. Rub 2 tablespoons olive oil, salt, garlic and pepper on steaks. Cover thoroughly.
  3. Brush remaining olive oil on corn.
  4. 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.
  5. Remove corn kernels from cob by cutting downward. Discard cob after cutting.
  6. Slice steaks thin.
  7. Place spinach in bowl with grapefruit, steak, avocado and corn. Toss together and serve with dressing.
Season: Fall

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