Grilled Strip Steak with Corn and Summer Salsa

Ingredients

• 4 grass-fed strip steaks (6 oz each)
• 4 ears fresh sweet corn, husked
• 1 cup Specially Selected Summer Salsa
• 2 tbsp olive oil
• Salt and black pepper to taste

Steps

1. Pat steaks dry with paper towels and season both sides generously with salt and pepper.
2. Heat a cast-iron skillet or grill to medium-high heat (about 5 minutes).
3. Brush corn lightly with olive oil and season with salt. Place on grill or in a separate skillet; cook 10 minutes, turning occasionally, until charred and tender.
4. Place steaks on the hot grill or skillet. Cook 4–5 minutes per side for medium-rare (do not move them while cooking).
5. Transfer steaks to a cutting board and let rest 3 minutes.
6. Serve each steak with one ear of corn and a generous spoonful of salsa on the side.