Grilled Steak with Corn Ramen Salad and Olive Mayo

This recipe combines the heartiness of grilled steak with a refreshing corn ramen salad, topped with a unique olive mayo. The grilled steak offers a savory depth, while the corn adds sweetness and texture, and the ramen provides a delightful chew. The olive mayo introduces a creamy, tangy twist that ties the dish together beautifully. Perfect for a balanced meal that respects traditional flavors while incorporating creative elements.

Ingredients:

• 2 ribeye steaks
• 1 cup corn kernels (fresh or frozen)
• 2 packs of ramen noodles (discard the seasoning packets)
• 1/2 cup pitted green olives, chopped
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Season the ribeye steaks with salt and pepper on both sides.
2. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for 5 minutes.
3. While the steaks are resting, cook the ramen noodles according to package instructions. Drain and set aside.
4. In a skillet over medium heat, add a tablespoon of olive oil and the corn. Sauté for about 3-4 minutes until heated through. Season with salt and pepper.
5. In a small bowl, mix the mayonnaise, chopped olives, lemon juice, and remaining olive oil until well combined. Adjust seasoning as needed.
6. In a large bowl, toss the cooked ramen noodles, sautéed corn, and half of the olive mayo. Mix well to combine.
7. Slice the rested steak against the grain. Serve the corn ramen salad on plates, topped with sliced steak and a drizzle of the remaining olive mayo. Garnish with fresh parsley.