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Grilled Steak and Corn Salad

*Using a tenderizer like the one from OXO gives you some leeway when it comes to the quality of the steak. We used a fairly inexpensive cut of meat which was about half the price of a full sirloin steak. The tenderizer was used to pierce the meat and the resulting steak was juicy and tender.

Yield: 4-6 servings 1x
Prep: 30 minsCook: 15 minsTotal: 45 minutes


  • 3 ears fresh unhusked corn on the cob
  • 1 1/2 pounds petite sirloin (*see note above)
  • Salt to sprinkle on steak
  • Freshly ground black pepper to sprinkle on steak
  • Olive oil to brush on steaks
  • 6 ounces salad greens of your choice
  • 1/2 cup oil cured olives (we used Pastene brand)
  • 1 cup grape or cherry tomatoes
  • Hearty Homemade Croutons, see recipe here
  • 1/2 cup crumbled blue cheese
  • Simple Red Wine Vinaigrette, see recipe here


  1. Peel husks back from corn but not off and remove silk. Then wrap husks back up. Place corn cobs with husks in a large bowl or your sink and cover with water. Use a heavy pan to submerge them and let them soak for 30 minutes.
  2. Heat grill to medium high heat.
  3. Place corn in husks on grill and cook for about 10 minutes, turning every few minutes. Depending on your grill, this may take longer. Remove to a platter and remove husks. Using OXO’s Corn Stripper, remove kernels and set aside.
  4. Heat grill to scorching hot.
  5. Liberally salt and pepper both side of steaks.
  6. Using OXO’s Bladed Meat Tenderizer, pierce meat in several places on both sides. Then brush both sides with olive oil using the OXO Silcone Basting Brush.
  7. Using the OXO 16″ Tongs, place the steaks on the hottest part of your grill and grill to your preferred level of doneness. (Our steaks were about 1 ½ inches thick and they took about three minutes on each side for medium rare.) Remove steak to a platter and let rest for ten minutes.
  8. While steak is resting, start assembling salad with greens, corn, olives, tomatoes, croutons and blue cheese.
  9. Once steak has rested, cut against the grain on the bias to about ¼ inch to ½ inch wide slices and layer across top of the salad.
  10. Finally dress the salad with the simple red wine vinaigrette using the OXO Little Salad Dressing Shaker and serve.

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