Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Get notified of breaking news and more in the community.

Sign up for The Weekly. A Round up of the most important stories of the week, Breaking News and additional exclusive content just for subscribers.

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

[Stock Photo]

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


  • 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


  • 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.


Previous Article

The monthly meeting of the Historical Society

Next Article

A high-tech way to avoid some chores

Related Posts
observerxtra.com uses cookies to personalize content and ads, to provide social media features and to analyze our traffic. See Cookie Policy.