The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
- 1 pound baby potatoes, scrubbed
- 12 ounces green beans (about 3 cups), trimmed
- 1/2 cup sliced fresh chives or scallion greens
- 1/4 cup reduced-fat sour cream
- 3 tablespoons white-wine vinegar or red-wine vinegar
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound sirloin steak or strip steak (1 to 1 1/4 inches thick), trimmed
- 1/4 teaspoon salt
- 2 ears corn, husked
- Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Preheat the grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add the beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in the chives (or scallion greens).
Meanwhile, combine the sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in the oil.
Sprinkle both sides of the steak with the salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
376 calories; 14g total fat; 4g total saturated fat; 48mg cholesterol; 278mg sodium; 36g carbohydrates; 6g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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