Balsamic Soy Grilled Strip Steak with Tomato Corn Salsa

Prep Time
2 hours
Cook Time
25 minutes


  • ½ cup balsamic vinegar
  • ½ cup low-sodium soy sauce
  • ¼ cup olive oil
  • 2 Tablespoons honey
  • 1 garlic clove, peeled and smashed
  • Kosher salt
  • freshly ground black pepper
  • 4 (12 to 14-ounce) strip steaks
  • 1 ear corn, husked, room temperature
  • 1 cup halved cherry tomatoes, halved, room temperature
  • 2 Tablespoons chopped fresh basil, plus more for garnish
  • 2 Tablespoons chopped fresh parsley, plus more for garnish
  • 1 Tablespoon red wine vinegar
  • 4 Tablespoons Danish Creamery Butter


  • Whisk together balsamic vinegar, soy sauce, olive oil, honey, garlic, 1 teaspoon salt and ½ teaspoon pepper in a glass measuring cup. Place steaks in a large zip top plastic bag and pour in marinade. Seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours hours and up to 8 hours.
  • Preheat grill to medium-high heat. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Flip and continue to grill 3 to 5 minutes for medium-rare, or until an instant read thermometer registers 135°F when inserted into the center of the steak.
  • Transfer the steaks to a cutting board, tent with foil and let rest 5-10 minutes.
  • While the steaks rest, make tomato corn salsa. Cut corn kernels off the cob and place in a bowl along with tomatoes, basil and parsley. Add vinegar and season with salt and pepper; toss gently to combine.
  • Add butter to a small skillet and melt over medium heat. Cook, stirring every so often, until milk solids begin to brown and smell nutty, about 5 minutes. Pour over corn mixture and toss to combine (make sure everything is room temperature or the butter will clump).
  • To serve, transfer steaks to a platter and spoon tomato corn salsa over top. Garnish with fresh basil and parsley.

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