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Summer steak salad with grilled corn and fresh vegetables

Summer Steak and Grilled Corn Salad

A fresh and vibrant salad featuring marinated skirt steak, grilled corn, and creamy avocado, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, BBQ
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salad
  • 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.

Method
 

Preparation
  1. 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.
  2. Preheat your grill and grill the corn for about 10-15 minutes, turning occasionally until charred. Let it cool, then cut the kernels off.
Cooking
  1. 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.
Assembly
  1. In a large bowl, toss the chopped romaine lettuce, grilled corn, diced avocado, chives, marinated red onion, and cotija cheese.
  2. Slice the steak and lay on top of the salad. Drizzle with any leftover marinade for extra flavor.

Notes

For marination, give the steak at least an hour to enhance flavor. Seasonal variations include adding berries in summer or roasted veggies in fall. Store leftovers in an airtight container in the fridge for up to 3 days.