Prep Time: 10 minutes
Cook Time: 20 minutes
Fody's Steak Salad with Corn & Tomatoes
Description of Fody's Low FODMAP Steak Salad
Get your grill on! Or your grill pan, if you're indoors. Any which way, this Steak Salad with Corn & Tomatoes is one of our favourite low FODMAP salad recipes for a hearty lunch or al fresco dinner during the warmer months. Fody's Low FODMAP French Salad Dressing is the perfect accompaniment - a little sweet, a little tangy - and creamy!
Choose a good piece of meat; I used a NY strip steak, also sometimes labeled as top loin. Fody's Low FODMAP Steak Spice Blend has everything in it to season the meat, and whether you are grilling outdoors over hardwood charcoal or using propane, or using a grill pan indoors, you can of course cook the steak to your liking. Whether you like it rare or medium, always let your steak rest after it comes off of the heat.
The corn gets the grill treatment, too, after a slather of Fody's Low FODMAP Garlic-Infused Olive Oil. If you have meat lovers in your life who claim they don’t like salad, try this one and we bet they change their minds.
Low FODMAP Steak Salad Ingredients
- 2 small (300 g) beefsteak tomatoes, cored and sliced crosswise
- 2 red radishes, stem discarded, sliced thinly crosswise
- 1/2 ounce (15 g) large flakes of Parmesan cheese, optional
- Fody Low FODMAP French Salad Dressing
Cooking Directions for Low FODMAP Steak Salad Recipe
Lightly sprinkle both sides of your steak(s) with Fody Steak Spice Blend and set aside.
Prepare your grill to a medium hot temperature, or heat a grill pan indoors over medium-high heat.
Brush your half-ear of corn with the Fody Garlic-Infused Olive Oil and cook until blistered here and there, rotating to cook all sides of the cob, about 2 to 3 minutes. Remove from heat and set aside.
Grill your steak to your desired level of doneness; set aside to rest for 5 to 10 minutes.
Meanwhile, arrange greens, tomatoes and radishes on a large platter. Cut the corn from the cob and sprinkle over the salad greens. Slice steak across the grain and arrange on top of salad. Sprinkle with Parmesan, if using. Bring to the table and pass the Fody French Salad Dressing so everyone can add it to their liking. We recommend a couple of tablespoons (30 g) per serving to keep it Low FODMAP-friendly.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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