Few cuts of meat are as impressive as a cowboy steak, so it should always be the star of the show. To serve on the side, we have a unique and memorable salad made with cherry tomatoes and corn. Both pick up a delicious smokiness and char from the grill and are brightened combined with brightly flavored lemon vinaigrette, chunks of feta cheese and a generous sprinkling of fresh basil and mint.
INGREDIENTS
STEAK
1 SRF Gold Grade Cowboy Steak
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh oregano
4 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Coarse salt
SALAD
3 ears corn, husk and silk removed
1 tablespoon vegetable oil
1 pint cherry tomatoes
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 oz. feta cheese, cut into 1/2-inch cubes
2 tablespoons basil leaves, julienned
2 tablespoons mint leaves, julienned
DIRECTIONS
STEAK
1
In a large bowl, whisk together 2 tablespoons lemon juice, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Add the steaks and toss to coat with the marinade. Cover and let sit for 30 minutes.
30 minutes
2
Sprinkle coarse salt on both sides of steak and place on indirect heat side of grill. Cover and cook, with all vents open, turning and taking temperature with an instant read meat thermometer every 2 or 3 minutes, until steaks register 105°F for medium-rare or 115°F for medium on an instant-read thermometer, about 10 to 15 minutes.
15 minutes
3
Transfer steaks to direct heat side of grill and cook, turning every 30 seconds, until a deeply seared on both sides and internal temperature registers 125°F for medium-rare or 135°F for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at 5 to 10 minutes. Carve and serve immediately.
