The combination of juicy steak and sweet, smoky grilled corn makes for a delightful summer dish that captures the essence of the season. Not only is this salad vibrant and fresh, but it’s also satisfying enough to serve as a main course. Bring this recipe to your next barbecue or enjoy it on a quiet evening at home; either way, it’s sure to impress. Plus, there’s something incredibly rewarding about grilling outdoors when the weather is just right.
Grilled Steak and Corn Salad
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A vibrant summer salad featuring grilled steak, sweet corn, and fresh vegetables, perfect for barbecues or a light meal.
Ingredients
- 2 ribeye steaks (or your preferred cut)
- 2 ears of fresh corn, husked
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Olive oil, for grilling
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Preheat your grill to medium-high heat and season the steaks liberally with salt and pepper.
- Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting according to your desired doneness. Remove and let them rest for 5 minutes.
- While the steak is resting, grill the corn for about 10 minutes, turning occasionally until it’s slightly charred.
- Cut the kernels off the cobs once cooled and set them aside.
- In a large bowl, combine the diced bell pepper, cucumber, red onion, and cilantro. Toss with the lime juice and a drizzle of olive oil.
- Slice the steak against the grain and add it to the bowl along with the grilled corn. Gently toss everything together to combine.
Notes
Feel free to swap ribeye for flank steak or sirloin based on your preference. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Why you’ll love this dish
This dish is a symphony of flavors, marrying tender grilled steak with the sweetness of corn and the crunch of fresh veggies. It’s perfect for warm nights when you want something filling yet refreshing. Whether you’re hosting a gathering or simply treating yourself to a flavorful meal, this salad brings balance with its mix of protein and fresh ingredients.
“I loved how easy it was to cook, and the flavor combinations blew my mind!”
You’ll appreciate how the smoky char from the corn complements the savory steak, making every bite richer. The salad is not just a feast for the taste buds but also a feast for the eyes, with its colorful vegetables and bright dressing. This is a dish that truly celebrates summer!
How it comes together
This recipe is straightforward yet immensely satisfying. First, the steak is seasoned and grilled to perfection, allowing for those beautiful grill marks to develop. While the steak is resting, fresh corn is grilled, and the remaining ingredients are prepped. Then, everything is combined in a bowl to create a hearty salad that is ready to steal the show at your dinner table.
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
What you’ll need
- 2 ribeye steaks (or your preferred cut)
- 2 ears of fresh corn, husked
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Olive oil, for grilling
- Juice of 1 lime
- Salt and pepper, to taste
Feel free to swap ribeye for flank steak or sirloin based on your preference; just keep an eye on cooking times since different cuts may vary in cooking speed.
Step-by-step instructions
- Preheat your grill to medium-high heat and season the steaks liberally with salt and pepper.
- Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting according to your desired doneness. Remove and let them rest for 5 minutes.
- While the steak is resting, grill the corn for about 10 minutes, turning occasionally until it’s slightly charred.
- Cut the kernels off the cobs once cooled and set them aside.
- In a large bowl, combine the diced bell pepper, cucumber, red onion, and cilantro. Toss with the lime juice and a drizzle of olive oil.
- Slice the steak against the grain and add it to the bowl along with the grilled corn. Gently toss everything together to combine.
Best ways to enjoy it
Serve this refreshing salad as a standalone meal or as a vibrant side to grilled chicken or fish. To elevate the experience further, consider adding slices of avocado on top for creaminess or a sprinkle of feta cheese for added flavor. It pairs wonderfully with a crisp white wine or a tart lemonade for those hot summer days.
Storage and reheating tips
This salad can be stored in an airtight container in the refrigerator for up to three days. If you anticipate leftovers, consider storing the dressing separately to keep the salad fresh. When it comes time to reheat, simply warm the steak in a skillet or microwave—ensure not to overdo it to maintain tenderness.
Helpful cooking tips
To enhance flavor, marinate the steaks in a mix of lime juice, garlic, and your favorite spices for a couple of hours before grilling. This can add an additional layer of depth to the meat. Keep your grill grates well-oiled to prevent sticking and ensure even cooking. Lastly, let the steaks rest before slicing; this helps keep them juicy.
Creative twists
Feel free to customize the salad with whatever fresh vegetables you have on hand. Try adding cherry tomatoes, zucchini, or even black beans for extra protein and fiber. For a different flavor profile, consider using a chimichurri dressing instead of lime for a fresh twist.
FAQ
Can I use frozen corn instead of fresh?
While fresh corn shines in this recipe, you can use frozen corn. Just make sure to cook it until heated through and slightly caramelized for the best texture.
What’s the best way to check steak doneness?
Using a meat thermometer is the most reliable method. Aim for 130°F for medium-rare and 140°F for medium. If you don’t have a thermometer, press the meat: the firmer it feels, the more well-done it is.
Can I make this salad ahead of time?
You can prepare most components a few hours in advance. Just remember to wait to add the dressing until you’re ready to serve to keep the vegetables crisp and fresh.