Chef Diana
Chef Diana

We’re starting off the summer with the American Diabetes Association, grilling to highlight the natural flavors of steak and corn. Grilling makes it easy to enjoy delicious, health-conscious meals with minimal additional seasoning and fat.


Grilled Flatiron Steak with Blue Cheese

Servings: 4

Active Prep Time:  15 minutes
Inactive Prep Time: 30 minutes (marinating time)

Cook Time: 5 minutes 


For the Steak:

  • 1 pound flatiron steak, sliced into 1/2 inch thick slices
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

For the Salad:

  • 8 cups baby spinach
  • 2 oranges, segmented
  • 1/2 cup blue cheese crumbles
  • 1/2 cup toasted pecan halves

For the Balsamic Dressing:

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Pepper to taste



1. Prep the Marinade:

In a bowl, whisk together two tablespoons olive oil, balsamic vinegar, minced garlic, dried rosemary, kosher salt, and black pepper to create the steak marinade.

2. Marinate the Steak:

Place the flatiron steak in a shallow dish and pour the marinade over it. Ensure the steak is coated evenly.

Let the steak marinate in the refrigerator for at least 30 minutes.


3. Prep the Dressing:

While the steak marinates, make the dressing. In a small bowl, whisk the balsamic vinegar, mustard, garlic, honey, and seasoning. Continue whisking and slowly add the olive oil and whisk until the dressing is emulsified.


4. Grill the Steak:

Preheat the grill to high heat and heat the remaining one tablespoon of oil..

Remove the steak from the marinade and cook for approximately 4-5 minutes.


5. Assemble the Salad:

In a large salad bowl, combine spinach, oranges, and pecans. Drizzle half the dressing on the salad and toss to coat. Arrange the steak on top of the salad.

Sprinkle goat cheese crumbles over the salad.

Drizzle the remaining balsamic vinaigrette over the salad.



Grilled Corn with Chili & Lime

Servings: 4

Active Prep Time:  15 minutes
Inactive Prep Time: 30 minutes (marinating time)

Cook Time: 15 minutes 


  • 4 ears of fresh corn, husked
  •  2 tablespoons olive oil
  •  1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Zest and juice of 1 lime
  • 1 teaspoon  kosher salt
  • ¼ cup cotija, for garnish
  •  Fresh cilantro, chopped, for garnish



1. Preheat & Prep the Marinade:

Preheat the grill to medium-high heat. In a small bowl, whisk together olive oil, chili powder, smoked paprika, lime zest, lime juice and kosher salt.

2. Marinate the Corn:

Brush the ears of corn with the marinade, making sure to coat them evenly.

Allow the corn to marinate for at least 30 minutes.



3. Grill the Corn:

Place the marinated corn on the preheated grill. Grill for about 15 minutes, turning occasionally, until the corn is charred and cooked through.

Remove the grilled corn from the heat.

Transfer the corn to a serving platter and sprinkle with cotija and fresh chopped cilantro.