- 3/4cup fire-roasted crushed tomatoes (like Muir Glen)
- 1tablespoon molasses
- 1tablespoon apple cider vinegar
- 1tablespoon honey
- 1 1/2pound sirloin steak, abut 1 ½-inch thick
- Freshly ground pepper, to taste
- 4 ears corn, silks and husks removed
- 1pound green beans, washed and trimmed
- 1/2cup fresh parsley, chopped
- 1tablespoon lime juice
- 1teaspoon freshly grated lime zest (about 1 lime)
- 3 garlic cloves, minced
- 1/4teaspoon sea salt
- 1/8teaspoon ground black pepper
- 1/2cup plain Greek yogurt
- 1/2teaspoon ground cumin
- 1/2teaspoon sea salt
- 1 garlic clove, minced
- 1/4teaspoon ground black pepper
- 1/4cup fresh cilantro, chopped
- 1 1/2tablespoon chili powder
I have served this steak with a side of parsley potatoes or grilled potatoes, but by far one of my favorite summer side dishes to grilled meats and vegetables is Mexican grilled corn. I fell in love with it when I first sampled this fresh take on corn during the Santa Monica Sunday Farmers Market. This side is always a big hit every summer in my house with both family and friends.
Gremolata is an Italian chopped herb condiment made of lemon zest, garlic, and parsley. It is a traditional condiment to Osso Bucco Alla Milanese (braised veal shank). I changed out the lemon to lime for a seamless complement to the Mexican-style grilled corn. Feel free to prepare it with lemon, as well as sub out the parsley for cilantro.
My oldest daughter thought the mop sauce was a bit too tangy for her, so I sometimes add a bit more honey to temper the tanginess for her. I, personally, love the tang!