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.
Ingredients
Scale:
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.
Instructions
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.
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.
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.
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.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Combine and Serve: Add the sliced steak to the salad and drizzle with the dressing. Toss gently to combine. Serve immediately.
