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Grilled Rib Steak with Roasted Corn, Green Bean and Potato Salad

4 servings


Dairy Free Gluten Free High Fibre

Nutritional Facts Per Serving

34.3 g
38.8 g
5.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 499
  • Fat 24.2 g
    • Saturated   6.8 g
    • + Trans 
  • Cholesterol 68 mg
  • Sodium   319 mg
  • Carbohydrate 38.8 g
    • Fibre   5.4 g
    • Sugars  
  • Protein 34.3 g
    • Vitamin A 7 %
    • Vitamin C 38 %
    • Calcium 5 %
    • Iron 32 %


Preheat the oven to 400 degrees F. Line a baking pan with parchment. Add the corn, oil, cumin and chili powder and toss to coat. Roast 15 to 20 minutes, stirring occasionally, until cooked through and nicely caramelized. Boil the potatoes in lightly salted water until just tender. Drain well and place in a bowl; add the roasted corn and its cooking oil. Mix in the green beans, lime juice, sugar, salt
and pepper.

Brush steaks lightly with olive oil; season with salt and pepper. Grill over medium-high to desired degree of doneness. Serve the steaks with a generous spoonful of the salad alongside.

Note: To blanch the beans, plunge into boiling water 2 minutes. Drain well, cool in cold water, and then drain well again.

Recipe Options: Serve any other tender steak with the salad, such a t-bone, strip loin or rib-eye.

Brush the steak with favourite barbecue sauce when almost done if you like things saucy. If green beans are unavailable or they are not you're favourite, then try snap peas in the salad.

Serving Suggestions

Add additional colour to this summery meal by serving the steak with a mix of sliced, red and yellow tomatoes and few wedges of grilled red onion. If you like things hot, serve a bottle of you favourite southern-style hot sauce alongside to drizzle on top of the meat and salad.

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