Something Fresh and Zesty Awaits
Imagine a sunny afternoon filled with the sizzling sounds of skirt steak grilling on the BBQ and the sweet aroma of corn wafting through the air. If you haven’t yet tasted Summer Steak and Grilled Corn Salad, you’re missing out on a flavor explosion that’s quick, fresh, and oh-so-satisfying! This vibrant dish is perfect for lazy summer evenings or backyard barbecues, and it’s ready to tantalize your taste buds in no time.
Why Make This Recipe
This salad isn’t just stunning; it delivers on flavor, nutrition, and ease. Here’s why it deserves a spot on your table:
- Easy Cleanup: Who wants to spend hours scrubbing dishes? This recipe keeps things simple and breezy.
- Family-Friendly: From picky eaters to gourmet lovers, everyone will find something they adore in this colorful creation.
- Budget-Friendly: You don’t need to break the bank to enjoy a delightful meal that feels upscale but is homemade.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 lb Skirt Steak (Marinate for deeper taste.)
- 2 ears Corn (Grilled for sweet, smoky flavor.)
- 4 cups Romaine Lettuce (Can be switched for mixed greens.)
- 1 medium Avocado (Adds creaminess; olive oil can substitute.)
- 1/2 cup Cotija Cheese (Feta makes an excellent stand-in.)
- 1/2 medium Red Onion (Marinated for enhanced flavor.)
- 1/4 cup Chives (Fresh herbs for flavor boost.)
- 1/4 cup Olive Oil (For richness.)
- 2 cloves Garlic (Minced for best flavor.)
- 2 tbsp Lemon Juice (Brightens the salad.)
- to taste Salt (Enhances all flavors.)
Directions
Step-by-Step Instructions:
Marinate the Skirt Steak: Combine olive oil, minced garlic, lemon juice, and salt in a bowl. Add the steak and let it marinate for at least 30 minutes. (Longer if you can!)
Grill the Corn: Preheat your grill. Grill the corn for about 10-15 minutes, turning occasionally until charred. Let it cool, then cut the kernels off.
Cook the Steak: Heat the grill or a skillet. Cook the marinated steak for 4-5 minutes on each side for medium-rare. Let it rest before slicing.
Prepare the Salad: In a large bowl, toss the chopped Romaine lettuce, grilled corn, diced avocado, chives, marinated red onion, and Cotija cheese.
Combine and Serve: Slice the steak and lay on top of the salad. Drizzle with any leftover marinade for extra flavor. Enjoy!
How to Make Summer Steak and Grilled Corn Salad (Overview)
Picture it: juicy steak, fresh greens, and smoky corn coming together to create the perfect summer dish. Start by letting the steak soak up all those bold flavors while you grill the corn to perfection. Don’t skip letting the steak rest before you slice it—that’s key for keeping it juicy! Lastly, toss everything together with fresh herbs and a drizzle of that zesty olive oil. It’s as simple as that! Pro tip: Don’t skip toasting the garlic in the marinade; it makes all the difference!
How to Serve Summer Steak and Grilled Corn Salad
Serve this salad in a big bowl, and let the colors shine! The bright greens from the lettuce, the golden corn, and creamy avocado create a stunning presentation. Pair it with a chilled glass of white wine or sparkling lemonade for an unforgettable meal. The crunch of the lettuce and the richness of the avocado, all tied together with tangy cheese—what’s not to love?
How to Store Summer Steak and Grilled Corn Salad
Have leftovers? They’re still delicious! Store the salad in an airtight container in the fridge for up to 3 days, but keep the steak separate to maintain its tenderness. If you decide to freeze it, the steak holds up for up to 2 months, but we recommend enjoying this fresh!
Want to make it ahead? Assemble the salad without the dressing and store it in the fridge. Add the steak and dressing just before serving for maximum freshness.
Tips to Make Summer Steak and Grilled Corn Salad
- Marination Time: Give your steak at least an hour to soak in those tasty flavors. More time equals more flavor!
- Spice it Up: Want to kick it up a notch? Add some chili powder to the marinade for a spicy twist.
- Seasonal Variations: Swap out ingredients based on what’s in season—berries in summer or roasted veggies in fall can add a delightful twist.
- Keep it Fresh: Make sure to toss in the avocado and cheese right before serving for that perfect creamy bite.
Variation
Feeling adventurous? Try a vegan version by swapping the steak for grilled portobello mushrooms. For the cheese, use a sprinkle of nutritional yeast or leave it off altogether. You can even toss in some grilled zucchini or bell peppers for an extra burst of flavor!
FAQs
Can I use a different type of steak?
Absolutely! Flank steak or ribeye would work beautifully, just adjust cooking times as needed.
How do I make this salad ahead of time?
You can prep all the ingredients (except avocado and dressing) the day before, store them separately, and mix right before serving!
What can I substitute for Cotija cheese?
Feta cheese is a fantastic alternative if you can’t find Cotija.
📌 Pin this recipe for your next cozy dinner night!
Summer Steak and Grilled Corn Salad
Ingredients
Method
- Combine olive oil, minced garlic, lemon juice, and salt in a bowl. Add the skirt steak and let it marinate for at least 30 minutes.
- Preheat your grill and grill the corn for about 10-15 minutes, turning occasionally until charred. Let it cool, then cut the kernels off.
- Heat the grill or a skillet. Cook the marinated skirt steak for 4-5 minutes on each side for medium-rare. Let it rest before slicing.
- In a large bowl, toss the chopped romaine lettuce, grilled corn, diced avocado, chives, marinated red onion, and cotija cheese.
- Slice the steak and lay on top of the salad. Drizzle with any leftover marinade for extra flavor.