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PREPARATION:Brush steak with vinaigrette salad dressing and let stand for 15 minutes. If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.
In large bowl, combine corn, onions, peppers, mushrooms, and cheese with creamy Italian salad dressing and toss to combine. Grill steak on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings Calories: 327 New posts to the Busy Cooks forums: |
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