Charred corn, fresh tomatoes and seared beef steaks with gremolata spooned over top will have you yearning for long summer days of grilling as this can easily become a favourite BBQ recipe.
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Montreal Steak Spice
Arugula and Spinach Mix
Before starting, wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add a quarter of corn (dbl for 4 ppl) to the dry pan. Cook, stirring occasionally, until corn is lightly charred on both sides, 5-6 min. Transfer to a plate. Carefully wipe pan clean.
While corn chars, halve tomatoes. Zest, then juice lemon. Finely chop parsley. Pat steak dry with paper towels, then sprinkle half the Montreal Steak Spice Blend all over (use all for 4 ppl).
Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 4-5 min per side.** Transfer to a plate to rest for 5 min, then thinly slice steak.
While steaks cook, add parsley, half the lemon zest, 1 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. (NOTE: This is your gremolata.) Whisk together remaining lemon zest, 2 tsp lemon juice, 1 1/2 tbsp oil, 1/2 tsp garlic puree, salt and pepper in a large bowl. (NOTE: Reference garlic guide.)
Add arugula and spinach mix, tomatoes and corn to the bowl with vinaigrette. Toss to combine.
Divide salad and steak between plates. Spoon gremolata over steak.