Grilled Sirloin Steak with Corn Salad

I love this recipe in the summer because of the fresh produce that you can get at the farmers markets or from your very own backyard. As a kid I spent almost every summer in Minnesota with family friends and there were tents on every street corner selling fresh corn on the cob. I used to love shucking the corn and throwing the hairs on my brother! But there is just something about fresh, local produce that the grocery store can’t compete with.

This salad is so light, fresh and complimentary to the bison meat. The sweetness of the corn brings out the sweetness in the bison. The acidity and tartness from the tomatoes and lemon juice add a brightness to the meat. If you add feta, the creaminess will add an extra indulging texture.



  • Bison Sirloin Steak
  • 3 ears of corn, shucked
  • 1-2 cups of cherry tomatoes, halved or quartered
  • 1 red onion, chopped
  • 2 green onions, chopped
  • 1 jalapeño – seeds removed (unless you like it hot!)
  • 1 cup fresh basil, coarsely shopped
  • 1 TB honey
  • 1 lemon
  • 2 TB olive oil

     *If you are a cheese lover like me - adding feta is great!



  1. Pull out steak at least 30 minutes before grilling
  2. Set the grill to medium high heat
  3. Rub a small amount of butter on the corn
  4. Grill the corn, turning occasionally so that all sides get a char, about 8-10 minutes
  5. Remove corn from grill and set aside to cool
  6. Dice tomatoes, onion, green onions and jalapeño
  7. Once the corn has cooled, cut the kernels from the cobs and add to the tomato and onion mixture
  8. In a separate bowl mix the honey, olive oil and lemon together
  9. Add dressing to the veggies and toss to lightly coat **If you are using feta, add it into the corn mixture here **
  10. Add the basil and season with salt and pepper, set aside
  11. Time to grill the meat! Pat the meat with a paper towel and salt and pepper all sides
  12. Place over flame to char and then flip to char the other side, about 1-3 minutes a side depending on the grill heat
  13. Move the steak to the side of the grill to finish over indirect heat
  14. Remove from the grill when the internal temperature reaches 5-10 degree before your desired doneness – I like to pull mine at 130 so that it reaches around 135-140 after resting
  15. Rest the meat for 5-10 minutes before slicing, do not skip this step
  16. Slice the meat and add a generous amount of corn salad on top to enjoy together!