Why Make This Recipe
Summer Steak and Grilled Corn Salad is a perfect dish for warm weather. It combines juicy skirt steak with sweet, grilled corn and fresh veggies, offering a burst of flavors. This recipe is great for barbecues, family dinners, or a light lunch. It’s healthy, satisfying, and easy to prepare.
How to Make Summer Steak and Grilled Corn Salad
Ingredients:
- 1 lb Skirt Steak
- 2 ears Corn
- 4 cups Romaine Lettuce
- 1 medium Avocado
- 1/2 cup Cotija Cheese
- 1/2 medium Red Onion
- 1/4 cup Chives
- 1/4 cup Olive Oil
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- to taste Salt
Directions:
- Marinate the Skirt Steak: Combine your favorite marinade in a bowl. Add the skirt steak and let it sit for at least 30 minutes to absorb the flavors.
- Grill the Corn: Heat your grill to medium-high. Place the corn on the grill and cook, turning occasionally, until slightly charred and tender (about 10-15 minutes). Let it cool before removing.
- Cook the Steak: Grill the marinated skirt steak for about 4-5 minutes on each side or until it reaches your preferred doneness. Allow it to rest for 5 minutes before slicing thinly against the grain.
- Prepare the Salad Base: While the steak is resting, chop the Romaine lettuce and place it in a large salad bowl.
- Combine Ingredients: Cut the grilled corn kernels off the cob and add them to the bowl. Slice the avocado, thinly slice the red onion, and add both to the salad. Crumble Cotija cheese over the top, along with chopped chives.
- Make the Dressing: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, and salt. Drizzle this dressing over the salad ingredients.
- Toss the Salad: Gently toss all ingredients until evenly coated with the dressing.
- Add Steak: Top the tossed salad with the sliced steak.
How to Serve Summer Steak and Grilled Corn Salad
Serve this salad on a large platter or individual bowls. It works well as a main dish or a side. You can also pair it with a light, refreshing drink or some crusty bread for a complete meal.
How to Store Summer Steak and Grilled Corn Salad
Store any leftovers in an airtight container in the fridge. The salad is best eaten within a day or two. If storing, keep the dressing separate to avoid soggy greens.
Tips to Make Summer Steak and Grilled Corn Salad
- For even more flavor, consider adding spices to your marinade.
- Use fresh corn when available for the best taste.
- Feel free to mix in other vegetables like bell peppers or cherry tomatoes for added color and nutrition.
Variation
You can swap out the skirt steak for another cut of beef or even grilled chicken. Additionally, if you want a vegan option, try using grilled tofu instead of meat.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to thaw and grill it for best flavor.
How do I know when the steak is done?
Use a meat thermometer. For medium-rare, the internal temperature should be around 135°F.
Is this salad suitable for meal prep?
Yes, you can prepare the components ahead of time and mix them when ready to eat for the freshest taste.
Summer Steak and Grilled Corn Salad
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refreshing salad featuring juicy skirt steak, grilled corn, and fresh veggies—perfect for warm weather and barbecues.
Ingredients
- 1 lb Skirt Steak
- 2 ears Corn
- 4 cups Romaine Lettuce
- 1 medium Avocado
- 1/2 cup Cotija Cheese
- 1/2 medium Red Onion
- 1/4 cup Chives
- 1/4 cup Olive Oil
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- to taste Salt
Instructions
- Marinate the Skirt Steak: Combine your favorite marinade in a bowl. Add the skirt steak and let it sit for at least 30 minutes to absorb the flavors.
- Grill the Corn: Heat your grill to medium-high. Place the corn on the grill and cook, turning occasionally, until slightly charred and tender (about 10-15 minutes). Let it cool before removing.
- Cook the Steak: Grill the marinated skirt steak for about 4-5 minutes on each side or until it reaches your preferred doneness. Allow it to rest for 5 minutes before slicing thinly against the grain.
- Prepare the Salad Base: While the steak is resting, chop the Romaine lettuce and place it in a large salad bowl.
- Combine Ingredients: Cut the grilled corn kernels off the cob and add them to the bowl. Slice the avocado, thinly slice the red onion, and add both to the salad. Crumble Cotija cheese over the top, along with chopped chives.
- Make the Dressing: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, and salt. Drizzle this dressing over the salad ingredients.
- Toss the Salad: Gently toss all ingredients until evenly coated with the dressing.
- Add Steak: Top the tossed salad with the sliced steak.
Notes
For more flavor, consider adding spices to your marinade. Use fresh corn when available for the best taste. Feel free to mix in other vegetables like bell peppers or cherry tomatoes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: steak salad, grilled corn, summer salad, healthy recipe, barbecue recipe
