I’m the worst food blogger ever.
It’s 9:40 on a Monday night, and I made this week’s Magazine Monday recipe for dinner.
Don’t get me wrong, it was delicious. Way better than last week’s failed drink recipe. But I’m at a loss to how people who run food blogs get all this stuff done. Some people post every day. Some people post multiple times a week. And I find myself at 9:40 on a Monday night trying to post a recipe for Monday so I don’t break my Magazine Monday streak.
Maybe one day, I’ll get my life together. Until then, try some steak.
Grilled Steak with Greek Corn Salad
Makes 4 servings
Ingredients
4 Tbsp. extra virgin olive oil, divided
2 Tbsp. red wine vinegar
1 Tbsp. dried oregano
1 Tbsp. honey
Salt and pepper to taste
1 English cucumber, peeled and diced
2 Roma tomatoes, seeded and diced
3/4 cup crumbled feta cheese
2 cans of corn, drained
1 1/4 lbs. cube steaks
Season the steaks with salt and pepper.
Whisk 3 Tbsp. olive oil, vinegar, honey, 3/4 tsp. salt, and a few shakes of pepper together in a bowl. Remove 2 Tbsp. of the vinaigrette to a medium bowl and set aside. Add the cucumber, tomatoes, corn, and feta to the majority of the vinaigrette. Toss to coat.
Add remaining 1 Tbsp. olive oil to a large pan over medium-high heat and swirl to coat. Cook the steaks until the edges start browning, about 3 minutes. Flip the steaks and cook another two minutes until done.
Transfer the steaks to the bowl with the 2 Tbsp. of the vinaigrette and toss to coat.
Serve the steak with the corn salad.
