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Grilled Steak with Hatch Chile Chimichurri Sauce
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Grilled Corn and Fresh Vegetable Salad
Serves 4 |
Fresh, Flavorful and Healthy!
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Ingredients:
| 1 Tbsp. olive oil, plus more for oiling grill rack |
| 3 ears corn, husks and silk removed |
| 1 beefsteak tomato, cored and cut into 1/2" pieces |
| 2 green onions, thinly sliced |
| 1 orange bell pepper, seeds and ribs removed, cut into 1/2" pieces |
| 2 tablespoon red wine vinegar |
| to taste salt |
| to taste black pepper, freshly ground |
Directions:
- Heat grill to high then lightly oil grill rack. Set corn on grill; cover and cook. Turn corn occasionally, until corn is slightly charred and tender, about 10 minutes. When corn is cool enough to handle, cut off corn kernels.
- In a bowl, add corn kernels, tomato, green onions, bell pepper, vinegar and oil. Season with salt and pepper then toss to combine.
| Cooking Method: | Grill |
| Course: | Salad |
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