SAINT PETERS, Pa. — Here is what you need for Chef Ashton Keefe’s delicious summer meal:
Grilled Mexican Street Corn Salad Serves 6
I love this easy and FUN side for summer entertaining. It’s quick, delicious and works with a variety of cheeses and herbs you might have on hand.
- 6 ears corn
- 1 bunch cilantro, chopped
- 1 onion, diced
- 1 cup queso fresco, crumbled
- 2 limes, juiced
- 1 teaspoon fine sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup sour cream (optional)
Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.
Toss together corn, cilantro, onion and cheese.
In a small bowl whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately.
Steak Sandwiches with Parmesan Dressing Serves 4-6
I love a steak sandwich for grilling and entertaining during a backyard BBQ because it can be served hot, room temperature or cold. Prepare this in advance and/or turn your ciabatta into crostini and serve to a larger crowd.
- 1 loaf ciabatta bread, halved
- 1 1/2 lb. flank steak, room temperature
- Salt and pepper, to taste
- 1/4 cup whole grain mustard
- Zest and juice 1 lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/2 cup castelvetrano olives, pitted and smashed
- 1/2 small red onion
- 2 cups arugula
- 2 cups mint leaves
Preheat grill to medium high heat. Season steak well and sear for 4-5 minutes per side for medium rare. Set to the side and rest for five minutes before thinly slicing.
To make dressing whisk together mustard, lemon juice and olive oil. Season with salt. Stir in parmesan, olives, red onion, arugula and mint and toss until fully coated.
Line the bottom of the ciabatta with steak and top with salad. Sandwich ciabatta and slice into sandwiches.
For more information, visit AshtonKeefe.com/
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