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Monday, February 24, 2020
Connecting Our Communities

Bringing a little heat into the end-of-summer mix

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THIS WEEK

Elmira
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It was back to school this week, and the weekend’s hot, hazy and humid weather gave way to cooler temperatures, but we’re all eager to hang onto summer for as long as possible. Continuing to make use of the barbecue is certainly one day to do just that.

The next time you fire up the BBQ – or asado, as it’s known in South America – you can try your hand at these tender herb-rubbed steaks and refreshing summer salsa with a side of grilled potatoes. Though infused with the taste of points south, most of the ingredients are readily available from Ontario growers, as harvest time expands the local bounty.

It’s still officially summer for a couple of weeks – and hopefully unofficially so for many more – so there’s plenty of time to enjoy the tastes of the season, right?

Grilled Steaks with Corn and Nectarine Salsa

Salsa:

  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp.  red wine vinegar
  • 1/4 tsp.  each salt and pepper
  • 1 clove garlic, pressed
  • 1-1/2 cups diced nectarines or peaches
  • 1-1/2 cups grilled corn kernels
  • 1/2 cup diced sweet red pepper
  • 1/3 cup diced red onion
  • 1/3 cup chopped fresh parsley
  • 1 to 2 Tbsp. finely diced jalapeño pepper

Steaks:

  • 2 tsp. vegetable oil
  • 2 cloves garlic, pressed
  • 1 Tbsp. dried parsley flakes
  • 2 tsp. each brown sugar, chili powder and dried oregano leaves
  • 1/2 tsp. each coarse salt and pepper
  • 2 strip loin grilling steaks (each about 8 oz), about 1-inch (2.5 cm) thick

Salsa: In medium bowl, whisk together oil, vinegar, salt, pepper and garlic. Add nectarines, corn, red pepper, onion, parsley and jalapeño to taste; toss to coat. Set aside.

Steaks: In small bowl, stir together oil, garlic, parsley, brown sugar, chili powder, oregano, salt and pepper. Rub mixture on both sides of the steak. Place on greased grill over medium-high heat. Grill, covered, turning once, until medium-rare, about 8 minutes or until desired doneness. Transfer to cutting board; let stand 5 minutes.

Thinly slice against the grain.

Serve with salsa.

As a bonus, try lightly brushing husked cobs with vegetable oil and grill covered over medium-high heat, about 10 minutes or until tender.

Enjoy!

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