Grilled Top Sirloin with Roasted Potatoes and Corn Salad

Preheat oven to 425°F (220°C). Cut potatoes into bite-sized cubes, toss with 3 tablespoons olive oil, 0.5 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon garlic powder. Spread on a baking sheet and roast for 30–35 minutes until golden and crisp.

While potatoes roast, season the sirloin with remaining salt, pepper, and garlic powder. Heat a grill or grill pan to medium-high.

Grill steaks for 4–5 minutes per side, or until desired doneness. Rest 5–10 minutes before slicing.

In a skillet, heat 1 tablespoon olive oil and butter over medium heat. Add corn kernels and sauté 4–5 minutes until slightly caramelized. Remove from heat.

In a large bowl, combine cooked corn, cherry tomatoes, and red onion. Toss with lemon juice, remaining olive oil, and chopped parsley.

Serve sliced sirloin with roasted potatoes and a generous scoop of corn salad on each plate.