Grilled Steaks with Corn and Nectarine Salsa | Foodland Ontario

Name: Grilled Steaks with Corn and Nectarine Salsa | Foodland Ontario
Ingredients: 2 tbsp (25 mL) extra-virgin olive oil; 1 tbsp (15 mL) red wine vinegar; 1/4 tsp (1 mL) each salt and pepper; 1 clove Ontario Garlic, pressed; 1-1/2 cups (375 mL) diced Ontario Nectarines or Peaches; 1-1/2 cups (375 mL) grilled Ontario Corn Kernels; 1/2 cup (125 mL) diced Ontario Sweet Red Pepper; 1/3 cup (75 mL) diced Ontario Red Onion; 1/3 cup (75 mL) chopped fresh Ontario Parsley; 1 to 2 tbsp (15 to 25 mL) finely diced Ontario Jalapeño Pepper; 2 tsp (10 mL) vegetable oil; 2 cloves Ontario Garlic, pressed; 1 tbsp (15 mL) dried parsley flakes; 2 tsp (10 mL) each brown sugar, chili powder and dried oregano leaves; 1/2 tsp (2 mL) each coarse salt and pepper; 2 Ontario Strip Loin Grilling Steaks (each about 8 oz//250 g), about 1-inch (2.5 cm) thick

www.ontario.ca

For your next barbecue or “asado” as it’s known in South America, serve these tender herb rubbed steaks and refreshing summer salsa with a side of grilled potatoes.

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Ingredients

2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) each salt and pepper
1 clove Ontario Garlic, pressed
1-1/2 cups (375 mL) diced Ontario Nectarines or Peaches
1-1/2 cups (375 mL) grilled Ontario Corn Kernels
1/2 cup (125 mL) diced Ontario Sweet Red Pepper
1/3 cup (75 mL) diced Ontario Red Onion
1/3 cup (75 mL) chopped fresh Ontario Parsley
1 to 2 tbsp (15 to 25 mL) finely diced Ontario Jalapeño Pepper
2 tsp (10 mL) vegetable oil
2 cloves Ontario Garlic, pressed
1 tbsp (15 mL) dried parsley flakes
2 tsp (10 mL) each brown sugar, chili powder and dried oregano leaves
1/2 tsp (2 mL) each coarse salt and pepper
2 Ontario Strip Loin Grilling Steaks (each about 8 oz//250 g), about 1-inch (2.5 cm) thick