Anticiplate

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes

4 steaks of your choice to grill, recommended 1/2 lb. per person

Steak seasoning and Olive Oil to coat steaks

1 tsp. vegetable oil

1 garlic clove, minced

2 ears fresh corn, husked

1/4 red onion, chopped

1/2 jalepeno, chopped (ribs and seeds removed if you don’t like spice)

1/2 red bell pepper, chopped

1 tbsp. fresh lime juice

1 tbsp. fresh cilantro, chopped

kosher salt, to taste

1/8 tsp. cumin

1 large mango, chopped

1/2 can black beans, rinsed and drained

2 cups mesculin greens

Preheat a grill. or grill pan to medium high heat.  Season steaks with steak seasoning, or a generous amount of kosher salt and cracked pepper and drizzle with extra virgin olive oil. Cook steaks 3 minutes on each side or to desired doneness. (I like mine medium rare. Also, remember that your steak has to rest for at least 10 minutes after you cook it to distribute the juices!) Once you finish cooking it, put it under a tin foil tent and let the yummy juices soak back inside the meat. If you skip this step, your steak will not be as succulent.

Meanwhile, heat vegetable oil in a large nonstick skillet over med-high heat as well.  Add garlic and saute for 15 seconds or until you can smell it.  Stir in corn and cook for 4 minutes or until brown. (My suggestion is to let the corn brown by leaving it in the bottom of the pan and searing for a couple of minutes and not stir it. Then stir it again and let it brown some more. ) Add red onion, red pepper and jalepeno. Saute 2 minutes until just heated through.  Place corn mixture in a large bowl and add remaining ingredients except mesculin greens.  Stir to combine.

Serve steaks with mesculin greens topped with the corn salad.