Grilled Steak-Corn-Spinach Salad

• YIELD: Makes 6 servings
• HANDS-ON: 30 MINUTES
• TOTAL: 30 MINUTES
• COURSE: Main Dishes, Salads

Ingredients

• 2 pounds rib-eye steak
• 4 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 4 ears fresh corn, husks removed
• 1 (5-oz.) package fresh baby spinach
• 2 ripe avocados, thinly sliced
• 1 red grapefruit, sectioned
• Bottled peppercorn Ranch dressing

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.
• 2. Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.
• 3. Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.
• 4. Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.

Southern Living JULY 2011 p. 124