Grilled steak with Greek corn salad

Ingredients:

• 0.6 kg beef chops
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tbsp chopped fresh oregano and/or mint
• 1 teaspoon of honey
• 1 cucumber, peeled and chopped
• 2 cups cherry or grape tomatoes, halved
• 1 small red onion, diced
• 0.5 cup crumbled feta (about 110 g)
• 1/3 cup pitted green olives, chopped
• 2 ears of corn, husked

Preparation:

1. Preheat grill to high heat.
2. In a medium bowl, combine the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt, and a few grinds of black pepper. Pour 2 tablespoons of the vinaigrette into a larger bowl. Add the cucumber, tomatoes, red onion, feta, and olives to the bowl with the remaining dressing; toss to coat.
3. Grill the corn, turning occasionally, until charred, about 8 minutes; transfer to a cutting board. Meanwhile, season the chops with salt and black pepper. Working in batches if necessary, grill the beef until the chops begin to brown around the edges, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to combine.
   
   Note
   
   You can buy ready-made beef chops or beat your own beef top-round steak with a meat mallet..
4. Cut the corn kernels off the cobs and add them to the salad. Serve the chops with corn salad.