Greek Corn Salad with Grilled Steak

Entree

Prep time: 10 mins

Total time: 25 mins

2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano or basil (or 1 tablespoon dried oregano or basil)
1 lemon, juiced
1/2 teaspoon honey
1 garlic clove, minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 English cucumber, peeled and chopped
1 pint grape or cherry tomatoes, halved
1 small red onion, finely diced
1/2 cup crumbled feta cheese
1/3 cup pitted green or kalamata olives, sliced
2 large ears of corn, shucked (about 1-1/2 to 2 cups)
1-1/4 pounds cube steaks*[br][br] *If you can't find cube steaks, pound top round steaks with a meat mallet to flatten.

Preheat grill to high heat.
In medium bowl, whisk together the olive oil, red wine vinegar, fresh oregano, honey, ½ teaspoon salt and ¼ teaspoon pepper. Remove 2 tablespoons of vinaigrette to large bowl and set aside.
Add cucumber, tomatoes, red onion, feta and olives to the bowl with remaining vinaigrette and toss to coat.
Grill corn, turning occasionally, until charred in spots, about 8 minutes. Remove to a cutting board; cut corn from cob and add to cucumber mixture; set aside.
Season steaks with remaining salt and pepper. Grill over high heat until edges start to brown; about 2 minutes. Flip and cook until browned on other side about 30 seconds or until desired degree of doneness. Remove steaks to cutting board and allow to rest for 5 minutes. Slice thin and drizzle with remaining vinaigrette.
Give corn salad a final toss and serve with sliced steak for a delicious summer meal!