Grilled Sirloin Steaks with Cherry Tomato and Corn Relish

This recipe serves:  4For the tomato and corn relish:

2 ears corn, cooked (boiled or grilled)
1 pint cherry tomatoes, halved
1/4 cup finely chopped red onion
10 basil leaves
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

4 top sirloin steaks, about 4 ounces each

For the tomato and corn relish:
1. Cut the corn from the cob and place it in a mixing bowl.

2. Add the cherry tomatoes, red onion, basil, sugar, vinegar and olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 2 days. The relish can be served sold or at room temperature.)

For the steak:
1. Preheat the grill to high.

2. Season the steaks with salt and pepper.

3. Cook the steaks on the hot grill to the desired doneness, about 5 minutes per side for medium.

4. Serve the steaks topped with the relish.

Serving Size: 1 steak with relish

Filed under: Recipes

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