Steak potato salad and corn

American · Grilled · 45 min · Serves 4

Grilled steak with warm potato salad and charred corn is the kind of meal that brings everyone to the table—it's simple, satisfying, and tastes like summer. The crispy-edged steak pairs perfectly with creamy potatoes and sweet corn, all finished with a light vinaigrette that ties everything together.

Ingredients

• 4ribeye or strip steaks
• 1.5 lbspotatoes
• 4corn on the cob
• 0.5red onion
• 3 tbspfresh dill or parsley
• 4 tbspolive oil
• 2 tbspred wine vinegar
• 1 tspDijon mustard
• salt and pepper
• 2 tbspbutter

Method

1. 1

   Boil potatoes in salted water until just tender, about 15 minutes. Drain and let cool slightly, then cut into chunks.

   15 min

2. 2

   Whisk together 3 tbsp olive oil, vinegar, mustard, and half the fresh herbs. Toss with warm potatoes and diced red onion. Season with salt and pepper and set aside.

3. 3

   Preheat grill to high heat. Pat steaks dry and brush lightly with oil. Season generously with salt and pepper on both sides.

4. 4

   Grill steaks for 4–5 minutes per side for medium-rare, depending on thickness. Transfer to a plate and rest for 5 minutes.

   8-10 min

5. 5

   Brush corn with butter and grill for 10–12 minutes, turning occasionally, until lightly charred and tender.

   10-12 min

6. 6

   Divide potato salad, corn, and steak among plates. Drizzle any pan juices over the steak and sprinkle remaining fresh herbs on top.