Summer Steak And Grilled Corn Salad

Summer Steak And Grilled Corn Salad

An amazing Steak and Grilled Corn Salad is the perfect summer dish. Good, clean eating is when the perfect steak meets a fresh, vibrant salad.

Ingredients

  • skirt steak
    1 lb
  • olive oil
    3 tbsp
  • minced garlic
    1 tbsp
  • fresh lemon juice
    1 tbsp
  • kosher salt
    1 tsp
  • corn

    shucked

    3 ears
  • olive oil
    1 tbsp
  • romaine

    thinly shaved

    12 oz
  • avocados

    sliced

    1
  • cotija cheese shredded

    grated, or crumbled

    4 oz
  • chive green goddess dressing plus more if desired
    ¼ c
  • minced chives
    ¼ c
  • chopped marinated red onions
    2 tbsp
  • lime wedges
  • mayonnaise
    1 ¼ c
  • basil leaves
    ¾ c
  • parsley leaves
    ½ c
  • chopped chives
    ⅓ c
  • cilantro leaves

    optional

    ¼ c
  • fresh lemon juice
    3 tbsp
  • red wine vinegar
    2 tbsp
  • oil-packed anchovy filets
    3
  • garlic cloves

    chopped

    3
  • olive oil
    1 tbsp
  • kosher salt
    2 pinches

Directions

  1. 1

    Marinate the steak:

  2. 2

    Lay the skirt steak flat on a cutting board and cut the steak 2 to 3 equal pieces so that you do not have one long piece and place in a baking dish or large bowl. Make the marinade by whisking the olive oil, garlic, lemon juice, and salt together. Pour the marinade over the skirt steak and let the meat marinate for 15-20 minutes.

  3. 3

    Grill the corn:

  4. 4

    Rub the ears of corn with the olive oil and grill on medium heat for 12 minutes, rotating the ears as they cook to get an even char. Remove the corn from the grill and cut the corn off of each cob by holding the flat end of the ear upright in the bottom of a wide, big bowl and carefully slicing down the side of the ear to release the kernels. Set the corn aside.

  5. 5

    Grill the steak:

  6. 6

    Set your grill to medium-high heat. Grill the steak until medium-rare, about 3 minutes on one side then flip and grill for 1 to 2 more minutes, depending on the thickness of your meat. Let rest for a few minutes. Cut the steak into cubes by slicing the steak against the grain first then cutting the slices into ½-inch cubes. Set aside.

  7. 7

    Make the dressing:

  8. 8

    Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed. If you want the dressing thicker, feel free to add more herbs. Store in a jar in the refrigerator until you’re ready to use it.

  9. 9

    Make the salad:

  10. 10

    In a large bowl add your romaine and sprinkle a large pinch of salt. Add the steak, corn, and avocado. Sprinkle the cotija cheese on top and drizzle a few tablespoons of the dressing. Add some marinated red onions and sprinkle the chives then squeeze a few lemon wedges over top. Toss the salad until well combined then serve and enjoy!

Summer Steak And Grilled Corn Salad

Summer Steak And Grilled Corn Salad

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About this Recipe

Looking for the ultimate summer meal that’s both satisfying and light? This Summer Steak And Grilled Corn Salad perfectly combines tender steak with vibrant, fresh produce for a dish you’ll crave. It’s the ideal way to enjoy the season's bounty, delivering restaurant-quality flavor right in your own backyard.

What makes this salad truly shine is the exquisite balance of flavors and textures. The savory grilled skirt steak pairs beautifully with sweet, charred corn, while creamy avocado and tangy cotija cheese add depth. This recipe showcases fresh ingredients, ensuring a bright, vibrant, and utterly delicious 'good, clean eating' experience that's both gourmet and approachable.

Prepare for a salad that’s anything but ordinary. You'll experience the rich, beefy flavor of expertly seasoned skirt steak, complemented by the sweet and smoky notes of grilled corn. The bed of thinly shaved romaine provides a refreshing crunch, perfectly balanced by the smooth, rich avocado and the salty, crumbly cotija cheese. Tying it all together is a bright, herbaceous chive green goddess dressing, creating a truly satisfying and memorable dish.

This versatile salad welcomes your personal touch. While skirt steak is featured, you could easily swap it for grilled chicken or shrimp if you prefer. For the cotija cheese, crumbled feta or goat cheese offers a similar salty tang. You can also adjust the amount of cilantro in the green goddess dressing based on your preference, or even experiment with other fresh herbs like dill. Don't forget the chopped marinated red onions for a burst of zesty flavor!

Ideal for a warm evening dinner, a sophisticated backyard gathering, or a light lunch, this salad is a showstopper on its own. Garnish with extra minced chives and serve with fresh lime wedges for an added burst of citrus that brightens every bite.

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