Grilled Steak with Corn on the Cob, Cherry Tomatoes and Potatoes
Ingredients
- Ingredients
- 4 T bone steaks each 180-200 grams (approximately 6;1/2 to 7 ounces) each
- 500 grams waxy potatoes
- olive oil
- salt
- freshly ground peppers
- 1 sprig rosemary
- 4 Corn
- 4 Cocktail tomatoes
- 30 grams butter
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Wash the potatoes and cut into 2cm (approximately 1 inch) cubes. Chop the rosemary. Grease a baking sheet with oil, distribute the potatoes on it, add salt and pepper and the rosemary. Bake in preheated oven for 25-30 minutes.
Meanwhile, cook the corn in boiling salted water, about 20-30. Drain well. Rinse the steaks, pat dry and season with salt and pepper. Rub the corn on the cob with butter and the tomatoes with oil and grill with the steaks on the hot grill. Grill the meat and vegetables to the desired degree of doneness. Season steaks with salt and pepper and drizzle with olive oil. Season corn on the cob with salt. Serve the steaks with corn on the cob, potatoes and tomatoes immediately. Serve with ketchup, if desired.
