Lunch / Dinner
Sweet & Salty Steak with Carameled Corn
What’s for dinner…? is the age-old question. Summer is the time of year when garden goodness is overflowing and farmer’s market finds are too good to resist, but what do you do with all that produce? Go al fresco, and make this sweet-and-salty steak on the grill, then top it with a corn and red onion relish. What truly sets this weeknight dinner apart is the vinegar-caramel sauce that gets spooned over before serving.
Ingredients
FOR THE SAUCE, HEAT:
FOR THE STEAKS, COMBINE:
Test Kitchen Tip
New York strips are great, but if another cut is your favorite, use it. Just don’t buy steak thicker than 1-inch because the rub could burn before the steak is cooked
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, heat granulated sugar, water, and salt in a small saucepan over medium until sugar dissolves. Increase heat to medium-high and boil mixture until the color of iced tea, about 5 minutes. Off heat, whisk in vinegar until smooth.
For the steaks, combine brown sugar, salt, black pepper, and cayenne in a bowl. Press 1 Tbsp. rub onto both sides of each steak.
Stir butter into remaining rub, then brush onto corn.
Grill steaks, covered, 3 minutes per side for medium-rare. Remove steaks from grill, tent with foil, and let rest 5 minutes. Grill corn and onions, covered, turning often, until lightly charred, 6–8 minutes.
Cut corn from cobs, chop onion, and toss together with basil.
Top each steak with corn mixture and drizzle with sauce.
Adding the vinegar to the caramel stops it from cooking and keeps the sauce from being too sweet.
Because of the sugar in the rub, the steaks will char quickly. Watch them closely to avoid burning.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 636
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 171mg 56%
Sodium 1723mg 71%
Carbs 61g 20%
Fiber 2g 8%
Protein 69g
*Percent Daily Values are based on a 2,000 calorie diet.