Ingredients
2 fresh ears sweet corn
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons snipped fresh sage
1 pound beef top sirloin steak, cut 1-inch thick
1/4 teaspoon cracked black pepper
2 heirloom tomatoes, cored and cut into wedges
1/4 cup snipped fresh chives or chopped green onions
1 -2 tablespoons crumbled reduced-fat blue cheese
Directions
Remove husks and silks from corn. Brush corn with 1 teaspoon of the olive oil. In a medium bowl whisk together remaining 5 teaspoons olive oil, the white wine vinegar, and sage; set aside.
For a charcoal grill, place corn on the rack of an uncovered grill directly over medium-hot coals. Grill for 10 to 15 minutes or until lightly browned, turning frequently to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) When cool enough to handle, cut kernels off the cobs.
Add corn kernels, tomato wedges, and chives to olive oil mixture; toss to coat.
Meanwhile, sprinkle the steaks with pepper. Grill the steaks on the rack of an uncovered charcoal grill directly over medium coals (or on the rack of a covered gas grill directly over medium heat) for 8 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F), turning once halfway through grilling.
Slice steak and place on serving plates. Sprinkle steak with blue cheese. Serve with tomato mixture.
Serving Size: 1 cup tomato mixture and 3 ounces cooked steak
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 267 cal., 12 g total fat (3 g sat. fat), 49 mg chol., 98 mg sodium, 11 g carb. (2 g fiber, 3 g sugars), 28 g pro.
Diabetic Exchanges
Vegetables (d.e): 0.5; Starch (d.e): 0.5; Lean Meat (d.e): 3.5; Fat (d.e): 1