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Homecoming - Grilled Steaks with Charred Corn and Chile Pepper Salad

Grilled steaks are a great way to send off summer and when paired with a corn and chile pepper salad, it's like savouring summer with every bite.
Course Dinner
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Samantha


  • 4 x grilling steaks approx. 6 oz each, 1/2" thick
  • 4 tbsp steak seasoning Barberian's preferred
  • 4 x russet or other baking potato scrubbed clean
  • 1 tbsp olive oil
  • 3 ears of corn husks removed
  • 3-4 Serrano chile peppers
  • 1 bunch of small tomatoes on the vine such as cherry
  • 1 bunch of cilantro leaves and tender stems chopped
  • 100 grams feta goat's preferred
  • 1 tbsp olive oil
  • 1 x lime zest and juice
  • kosher salt and pepper


  1. Preheat grill to high.
  2. Rub potatoes with 1 tbsp of olive oil and generously sprinkle with kosher salt. Stab with a fork all over, approximately 8-12 times. Place directly on one side of the grill and reduce the heat on that side to medium.
  3. Cook potatoes for 40 minutes. Rotated and add corn to the grill, rotating every 10 minutes to char on all sides.
  4. Season steak with steak spice.
  5. With 12 minutes left, add steaks and Serrano peppers to the grill. Reduce the heat on this side to medium-high. Flip the peppers every couple of minutes.
  6. Flip steaks after about 5-7 minutes. Cook on the opposite side for approximately 5 minutes for medium-rare, less for rare and longer for well done. Let rest for 3-5 minutes.
  7. Add tomatoes to the grill for 3-5 minutes until the soften and start to burst.
  8. In a large bowl, cut down the ears of corn with a knife to release the kernels, Discard ears. Chop charred Serrano peppers and add to bowl. Toss with cilantro, feta, 1 tbsp olive oil, lime zest and juice, and season with salt and pepper.
  9. Place steaks, salad, potatoes, and tomatoes on a large platter to serve.