Grilled Meat Plate with Corn on the Cob and Fresh Garden Salad

How to make Grilled Meat Plate with Corn on the Cob and Fresh Garden Salad

Step 1: Preheat a grill or grill pan over medium-high heat. Season the beef short ribs and sausage with salt, pepper, paprika, and garlic powder. Drizzle with oil or marinade.

Step 2: Grill the short ribs for about 4–5 minutes per side or until nicely charred and cooked to your desired doneness. Grill the sausages until browned and cooked through, about 10–12 minutes, turning occasionally.

Step 3: Meanwhile, boil or steam the corn on the cob for 6–8 minutes until tender. Alternatively, grill the corn until lightly charred. Brush with butter and season with salt.

Step 4: In a bowl, combine lettuce, cherry tomatoes, cucumber, onion, and feta. Drizzle with olive oil and lemon juice or vinegar. Toss gently and season with salt and pepper.

Step 5: Plate the grilled short ribs and sausage with the corn on the cob and a portion of the fresh garden salad. Serve immediately.

Recipe Variations and Possible Substitutions

• Swap short ribs with pork chops or lamb chops.
• Use chicken sausage or boerewors for variety.
• Add avocado or olives to the salad for more texture.
• Sprinkle chili flakes or garlic butter over the corn for extra flavor.

Storage and Reheating Tips

Store leftover meat and corn in airtight containers for up to 3 days. Reheat meat in a skillet or low oven to retain moisture. Salad is best made fresh but can be stored undressed for up to 1 day.