Grilled Steak with Green Goddess Dressing and Basil-Butter Corn
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Ingredients & Equipment
What we send
- 2 packetsunsalted butter
- 2beefsteak tomatoes
- 1/4 ouncebasil
- 2ears corns
- 1/4 ouncechives
- 1/8 ounceparsley
- 1 clovegarlic
- 2 tablespoonsbuttermilk
- 1/4 cupnonfat Greek yogurt
- 1 teaspoonapple cider vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- blender or food processor (optional)
Preheat grill to medium-high heat. Set butter aside to soften at room temperature. Rinse all produce. Cut each tomato into 6-8 wedges. Place on a plate, drizzle over 1 tablespoon olive oil, and season with ¼ teaspoon salt and pepper. Pick basil leaves, discarding stems. Tear half of basil leaves into bite-size pieces and sprinkle over tomato wedges, reserving remainder for making basil butter. Set tomatoes aside to marinate.
Shuck corn, discarding husks and silk. Thinly slice chives. Finely chop parsley leaves, discarding stems. Finely chop remaining basil leaves. Mince garlic. In a small bowl, combine softened butter and chopped basil and mash together until fully combined. Season with ⅛ teaspoon salt and pepper and set aside.
Make Green Goddess Dressing
In a blender or food processor, combine buttermilk, Greek yogurt, apple cider vinegar, chives, parsley, garlic, and 1 tablespoon olive oil. Pulse until smooth, then taste and add ¼ teaspoon salt and pepper as desired. Alternatively, in a medium bowl, whisk together dressing ingredients until mostly smooth. Set aside.
If using a grill pan, place over medium-high heat now. When grill is just smoking, add corn. Cook, rotating occasionally, until bright yellow and charred in spots, about 10 minutes total. Transfer to a plate and set aside until cool enough to handle. Then, slice kernels off cobs into a medium bowl. Immediately stir in basil butter until butter is melted and mixture is combined.
While corn grills, pat steaks dry with paper towel and rub all over with 1 teaspoon olive oil, ½ teaspoon salt, and pepper as desired. Add steaks to grill and cook until charred and medium rare, 3-4 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes. Then, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness.
Plate Steak and Corn
Divide grilled steak, basil-butter corn, and marinated tomatoes between serving plates. Drizzle green goddess dressing over steak. Enjoy your grilled masterpiece!