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Grilled Steak

Grilled Steak with Green Goddess Dressing and Basil-Butter Corn

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Recipe Details


Tangy, creamy, and full of fresh herbs, green goddess dressing was destined to be a Test Kitchen favorite. Here, Chef Laura combines bright parsley, aromatic basil, garlic, and chives with a buttermilk and Greek yogurt base, then drizzles the addictive sauce all over succulent grilled steaks. On the side, juicy tomato wedges and basil butter–laced charred corn round out this satisfying seasonal meal.


  • < 600 Calories
  • For The Grill
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 520
  • Protein 39g
  • Total Carb 29g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • beefsteak tomatoes
    beefsteak tomatoes
  • basil
    1/4 ounce
  • ears corns
    ears corns
  • chives
    1/4 ounce
  • parsley
    1/8 ounce
  • garlic
    1 clove
  • buttermilk
    2 tablespoons
  • nonfat Greek yogurt
    1/4 cup
    nonfat Greek yogurt
  • apple cider vinegar
    1 teaspoon
    apple cider vinegar
  • steaks

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • blender or food processor (optional)

Cooking Steps

  1. Season Tomatoes

    Season Tomatoes

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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.

  3. Make Green Goddess Dressing

    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.

  4. Grill Corn

    Grill Corn

    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.

  5. Grill Steaks

    Grill Steaks

    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.

  6. Plate Steak and Corn

    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!

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