Indulge in the vibrant flavors of a Summer Steak and Grilled Corn Salad, a dish that captures the essence of easy summer meals with its fresh ingredients and savory combinations. Whether you’re hosting a backyard barbecue or simply enjoying an outdoor picnic, this dish will leave your taste buds delighted. Let’s dive into the details of creating this flavor-packed salad.

Ingredients

For the Steak Marinade

• 1 pound flank steak
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• Optional: Add a pinch of cayenne pepper for a hint of heat, or substitute lemon juice with lime juice for a more tropical flavor.

For the Grilled Corn Salad

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional Extras: Consider adding diced cucumber or sweet bell peppers for an extra crunch and burst of color.

For the Zesty Salad Dressing

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Tip: Add a squeeze of fresh orange juice for a citrusy twist, balancing the tartness with a touch of sweetness.

Steps / Instructions

1. Prepare the Steak Marinade: In a shallow dish, combine olive oil, soy sauce, lemon juice, minced garlic, black pepper, and smoked paprika. Place the flank steak in the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor. If you’re short on time, even 30 minutes can enhance the taste significantly.
2. Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and place on the grill. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and tender. Remove and let cool before cutting the kernels off the cob. The char marks on the corn will add a smoky sweetness to your salad.
3. Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing against the grain. This resting period allows the juices to redistribute, ensuring a juicy steak.
4. Assemble the Salad: In a large salad bowl, combine grilled corn kernels, cherry tomatoes, red onion, and cilantro. Add lime juice and season with salt and pepper. Toss gently to blend the fresh ingredients together, allowing the lime juice to infuse the vegetables with a tangy zest.
5. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Ensure a smooth consistency by whisking vigorously to combine the oil and vinegar thoroughly.
6. Combine and Serve: Add the sliced steak to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately and enjoy the taste of summer in every bite. The combination of warm steak and cool salad creates a delightful contrast.

Tips & Tricks

• Marinating Time: The longer you marinate the steak, the more flavorful it will be. Aim for at least overnight to allow the flavors to penetrate the meat fully. If possible, use a resealable plastic bag for marinating, as it ensures even coating and easy cleanup.
• Grilling Corn: For a smoky flavor, consider charring the corn over an open flame before grilling. This technique enhances the sweetness of the corn and adds a rustic touch to your salad.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy. Reheat the steak gently to preserve its tenderness when serving again.
• Pro Technique: Use a sharp knife to slice the steak thinly against the grain for tender pieces that are easy to chew. This method not only improves texture but also ensures each bite is packed with flavor.
• Make-Ahead Options: Prepare the marinade and salad ingredients a day in advance, storing them separately. This allows for a quick assembly just before serving, saving time without sacrificing flavor.

Variations

• Dietary Alternatives: For a vegan version, replace steak with grilled portobello mushrooms and adjust the marinade as needed. The mushrooms will absorb the marinade well, offering a meaty texture and depth of flavor.
• Flavor Variations: Add avocado slices or crumbled feta for extra creaminess and flavor. The avocado provides a buttery texture, while feta adds a salty, tangy contrast.
• Ingredient Swaps: Substitute cilantro with fresh basil for a different herbaceous note. Alternatively, try using parsley for a milder, yet equally fresh flavor.
• Spicy Kick: Integrate a diced jalapeño into the salad for those who love a bit of heat, ensuring a zesty surprise in every bite.

Serving Suggestions

• Pairing Ideas: This salad pairs beautifully with a refreshing glass of Homemade Strawberry Lemonade or a chilled white wine. The drink’s sweetness complements the savory salad perfectly.
• Garnishing Ideas: Garnish with extra lime wedges and a sprinkle of smoked paprika for visual appeal. Fresh herbs like mint or basil can also enhance the presentation and flavor profile.
• Complementary Dishes: Serve alongside Must-Have Items for the Perfect Summer Charcuterie Board for a complete meal. The charcuterie board offers a variety of textures and flavors that harmonize beautifully with the salad.
• Outdoor Dining: This salad is perfect for alfresco dining. Set up a picnic blanket or an outdoor table for a delightful meal under the sun or stars.

FAQ

• Can I prepare the salad components in advance? Yes, you can grill the steak and corn ahead of time and refrigerate them. Assemble the salad just before serving for the best texture and flavor. Pre-prepared ingredients save time without compromising the dish’s quality.
• What’s the best way to slice the steak? Always slice against the grain. This method shortens the fibers, resulting in tender meat. It’s crucial for achieving that melt-in-your-mouth experience.
• How can I adjust the spiciness? Add a pinch of red pepper flakes to the salad dressing for an extra kick or use a spicier marinade for the steak. Adjust the quantity to suit your heat preference, starting with a small amount and adding more as needed.
• Is there a substitute for flank steak? Yes, skirt steak or sirloin can be used as alternatives. Both cuts offer great flavor and texture when grilled, making them suitable substitutes.

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Summer Steak and Grilled Corn Salad

Recipe by grandmas notebook

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

Indulge in the vibrant flavors of a Summer Steak and Grilled Corn Salad, a dish that captures the essence of easy summer meals with its fresh ingredients and savory combinations.

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Ingredients

US Metric

• 1 pound flank steak
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• Optional: Add a pinch of cayenne pepper for a hint of heat, or substitute lemon juice with lime juice for a more tropical flavor.
• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional Extras: Consider adding diced cucumber or sweet bell peppers for an extra crunch and burst of color.
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Tip: Add a squeeze of fresh orange juice for a citrusy twist, balancing the tartness with a touch of sweetness.

Directions

1.

Prepare the Steak Marinade: In a shallow dish, combine olive oil, soy sauce, lemon juice, minced garlic, black pepper, and smoked paprika. Place the flank steak in the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor. If you're short on time, even 30 minutes can enhance the taste significantly.

2.

Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and place on the grill. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and tender. Remove and let cool before cutting the kernels off the cob.

3.

Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing against the grain.

4.

Assemble the Salad: In a large salad bowl, combine grilled corn kernels, cherry tomatoes, red onion, and cilantro. Add lime juice and season with salt and pepper. Toss gently to blend the fresh ingredients together.

5.

Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

6.

Combine and Serve: Add the sliced steak to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately.

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