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3/4 pound New York strip steak, around 1 and 1/2 inch thick (can substitute with a boneless rib eye)
1/4 cup Haddar Italian Salad Dressing
3 tablespoons butcher ground or coarse black pepper (Do not use finely ground black pepper!)
1 teaspoon coarse salt
1 teaspoon minced garlic
6 ears fresh corn on cob
1 red onion, finely diced
1 box grape tomatoes, halved
1 avocado, diced
13.5 ounces Gefen Hearts of Palm, diced
1/4 cup Gefen Olive Oil
1/4 cup Tonnelli Red Wine Vinegar
2 tablespoons lime juice
1/4 cup Gefen Honey
1 teaspoon salt
Using a pointy knife, punch a few small holes throughout the meat so that the marinade can infuse into the center.
Place the steak into a zip-top bag and pour in the Italian dressing. Marinate in the refrigerator for eight hours.
Preheat grill to 450 degrees Fahrenheit.
On a large, flat plate, prepare pepper mixture by combining the pepper, salt, and garlic.
Remove the meat from the refrigerator and allow to reach room temperature, around 30 minutes. Remove the meat from bag and throw out the remaining marinade. Dip the sides of the meat into the pepper mixture (not the top and bottom surfaces that will touch the grill).
Grill on direct heat for four and a half minutes per side for medium rare or seven minutes per side for medium.
Allow meat to rest in a covered pan for 10 minutes before slicing.
Preheat grill. Meanwhile, remove husks from corn and clean well. Place corn on grill and cook until the corn starts to look a little black on all sides.
When corn cools, shuck the kernels off the cobs. In a large bowl, combine corn with red onion, tomatoes, avocado, and hearts of palm.
In a small bowl, combine olive oil, red wine vinegar, lime juice, honey, and salt. Toss with salad right before serving.
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