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Prep Time: 30 minutes |
Cooking Time: 15 minutes |
Makes 4 servings |
Fody’s Low FODMAP Grilled Steak Salad with Grilled Corn & Avocado
Celebrate the fun of outdoor cooking with this Grilled Steak Salad, filled with vibrant colors and flavors. The delicious steak is brushed with a yummy combination of Fody’s Original Ketchup, soy sauce and balsamic for that perfect tangy kick of flavor.
Ingredients for Fody’s Low FODMAP Grilled Steak Salad with Grilled Corn & Avocado
- 1 ear corn, husk on
- 1/4 cup Fody’s Original Ketchup
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp Fody’s Shallot Infused Olive Oil
- 1 ribeye steak
- Kosher salt and black pepper
- 5 oz. arugula
- 1 cup seedless cucumber, diced
- 2/3 cup feta, crumbled
- ½ cup cherry tomatoes, sliced lengthwise
- ½ avocado, diced or sliced
Balsamic Vinaigrette
- ¼ cup Fody’s Shallot Infused Olive Oil
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp maple syrup
Directions for Fody’s Low FODMAP Grilled Steak Salad with Grilled Corn & Avocado
Peel back husk of corn (leaving it attached). Clear away corn silks. Replace husk back over corn. Soak corn in husk for 30 min in cold water, to prevent burning on grill. Remove from water and pat to remove excess water. Heat grill to medium-high. Place onto grill and cook about 15 min, turning every 3-5 min for even cooking. Remove from grill and once cool enough to handle, cut corn kernels off cob.
Meanwhile, add ketchup, balsamic vinegar, and soy sauce to a small saucepan. Bring to a simmer on medium heat and cook at gentle simmer for 3-5 min, stirring occasionally.
Brush ribeye with shallot oil and season both sides generously with salt and pepper. Cook 5-6 min on each side, and remove from heat. Brush both sides with sauce and let sit for 5-8 min to rest, then slice against the grain.
To assemble salad, add arugula to a serving platter. Top with sliced steak, corn, cucumber, feta, tomatoes, and avocado. Whisk together all Balsamic Vinaigrette ingredients. Drizzle salad with balsamic vinaigrette.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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