Serves: 4
Total Calories: 182

FOR THE SALAD:
2 cups freshly cooked corn kernels (from about 3 medium ears)
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1 teaspoon minced jalapeño pepper, with seeds
3 tablespoons vegetable oil
1 tablespoon Dijon style mustard
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
1 tablespoon finely chopped dill
1/4 teaspoon kosher salt

FOR THE RUB:
2 teaspoons whole black peppercorns
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/2 teaspoon granulated garlic

1 beef sirloin steak, 1 1/2 to 2 lbs and about 1 1/4 inches thick
extra-virgin olive oil

TO MAKE THE SALAD: In a large bowl combine the corn, bell pepper, onion, and jalapeno.

In a small saucepan whisk together the vegetable oil, mustard, vinegar, sugar, dill, and salt. Bring to a simmer over medium high heat and pour the warm vinaigrette over the corn mixture, toss well, and allow to stand at room temperature until ready to serve.

TO MAKE THE RUB: Using a spice grinder or mortar and pestle, coarsely grind the peppercorns and cumin seeds. Place in a small bowl and combine with the remaining rub ingredients.

Trim the steak of any excess fat. Press the rub into both sides of the steak and allow to stand at room temperature for 20 to 30 minutes before grilling.

Lightly brush or spray both sides of the steak with olive oil. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes before slicing thinly across the grain. Serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 100

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
Hanoi Beef Kabobs
Herbed Veal Loin
Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
Molto Bene Sirloin Steak
Mustard Prime Rib With Horseradish Cream
New York Strips With Roasted Garlic Butter
Peanut-Curry Flank Steak
Pineapple-Hoisin Beef Ribs
Rosemary Tri-Tip
Sizzling T-Bones With Mustard Butter
Smoked Santa Maria Tri-Tip
Southwest Sirloin With Corn Salad
Spicy Rib-Eye Steaks With Tomato Chutney
Spicy Skirt-Steak Fajitas
Spinach-Stuffed Veal Chops
Spiral Steaks With Pesto, Olives, And Tomatoes
Steak Tacos
Stuffed Herbed Tenderloin
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Texas Rib-Eye Steaks With Chili Barbecue Sauce
Thai Steak Salad
The Ultimate Bacon-Mushroom Cheeseburger
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Too-Good-To-Be-True Sloppy Joes
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