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1
Preheat the grill to medium.
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2
Place potatoes in a steamer basket over a pan of water.
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3
Cover and bring water to boil.
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4
Steam potatoes for 10 to 15 minutes until fork tender.
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5
Transfer to a cutting board to cool.
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6
Add green beans to the steamer basket, cover and bring water back to a boil.
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7
Steam beans until bright green and just tender, about 4 minutes.
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8
Place beans in a colander and rinse with cold water until cool.
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9
Drain beans thoroughly and move to a salad bowl.
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10
Cut the potatoes into halves or quarters and add to the bowl with the beans.
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11
Stir in green onions.
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12
Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl.
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13
Whisk in the oil.
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14
Season the steak with salt and pepper or your favorite steak rub.
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15
Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium.
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16
Remove to cutting board and let rest for about 5 minutes.
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17
Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes.
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18
Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
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19
Thinly slice the steak across the grain.
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20
Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture.
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21
Toss with the horseradish dressing.
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22
I served this on crisp iceberg lettuce leaves.
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23
A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.
