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