Grilled Steak with Great Northern Bean, Corn & Date Salad
Protein, fibre, iron and flavour, this recipe has it all! It's the perfect weekend grilling meal featuring protein BFF's beans and beef that the whole family will love.
2cups(500 mL) cooked Great Northern beans or 1 can (19oz/540 mL) white kidney or cannellini beans, drained & rinsed
1cup(250 mL) fresh or frozen corn
1/2cup(125 mL) roasted red peppers, drained & diced
1/3cup(75 mL) sun-dried tomatoes, roughly chopped
4dates, pitted & diced
1/4cup(60 mL) fresh parsley leaves, minced
1/4cup(60 mL) fresh mint leaves, torn
Directions
For the dressing, if the Medjool dates are hard, soak them in warm water for 10 minutes until softened. Drain water and place dates in a food processor or stand blender.
Add green onion, garlic, lemon zest and juice, parsley, vinegar, and mustard. Blend until smooth.
With food processor running on low speed, slowly add the olive oil in a steady stream until incorporated. Taste and season with salt and pepper, as needed. Set aside.
Combine shallots, vinegar, maple syrup, and salt in a small bowl or measuring cup. Stir to coat shallots and set aside.
Preheat a grill or grill pan over medium-high heat. While the grill heats up, pat steak dry with paper towels and season on both sides with salt, garlic powder, and pepper.
Lightly grease the grill and add steaks, cooking until desired doneness, about 4-5 minutes per side for medium-rare. Remove to a plate and allow to rest for 10 minutes. Set aside.
Place beans, corn, roasted red peppers, sun-dried tomatoes, dates, parsley, and mint in a large serving bowl. Drain shallots and add to the serving bowl, along with the dressing, and toss to combine. If desired, transfer salad to a large platter or leave in the bowl.
Thinly slice steak against the grain. Serve on top of the salad and enjoy!
Grilled Steak with Great Northern Bean, Corn & Date Salad
Ingredients
Salad Dressing
2Medjool dates, pitted
1green onion, trimmed
1clovegarlic
1/2lemon, juice & zest
3Tbsp(45 mL) fresh parsley
1Tbsp(15 mL) white wine vinegar
1tsp(5 mL) Dijon mustard
2Tbsp(30 mL) olive oil
salt & pepper, to taste
Sweet & Sour Shallots
2shallots, thinly sliced
3Tbsp(45 mL) white wine vinegar
1tsp(5 mL) maple syrup
1/2tsp(2 mL) salt
Grilled Steak
1.5-2lbs(681-900 g) strip steak, fat trimmed
1/2tsp(2 mL) salt
1/2tsp(2 mL) garlic powder
1/4tsp(1 mL) ground black pepper
cooking spray, for the grill
Bean, Corn & Date Salad
2cups(500 mL) cooked Great Northern beans or 1 can (19oz/540 mL) white kidney or cannellini beans, drained & rinsed
1cup(250 mL) fresh or frozen corn
1/2cup(125 mL) roasted red peppers, drained & diced
1/3cup(75 mL) sun-dried tomatoes, roughly chopped
4dates, pitted & diced
1/4cup(60 mL) fresh parsley leaves, minced
1/4cup(60 mL) fresh mint leaves, torn
1
For the dressing, if the Medjool dates are hard, soak them in warm water for 10 minutes until softened. Drain water and place dates in a food processor or stand blender.
2
Add green onion, garlic, lemon zest and juice, parsley, vinegar, and mustard. Blend until smooth.
3
With food processor running on low speed, slowly add the olive oil in a steady stream until incorporated. Taste and season with salt and pepper, as needed. Set aside.
4
Combine shallots, vinegar, maple syrup, and salt in a small bowl or measuring cup. Stir to coat shallots and set aside.
5
Preheat a grill or grill pan over medium-high heat. While the grill heats up, pat steak dry with paper towels and season on both sides with salt, garlic powder, and pepper.
6
Lightly grease the grill and add steaks, cooking until desired doneness, about 4-5 minutes per side for medium-rare. Remove to a plate and allow to rest for 10 minutes. Set aside.
7
Place beans, corn, roasted red peppers, sun-dried tomatoes, dates, parsley, and mint in a large serving bowl. Drain shallots and add to the serving bowl, along with the dressing, and toss to combine. If desired, transfer salad to a large platter or leave in the bowl.
8
Thinly slice steak against the grain. Serve on top of the salad and enjoy!
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