Try Teri’s Fabulous Summer Steak And Grilled Corn Salad Now
An amazing Steak and Grilled Corn Salad is the perfect dish for summer. Good, clean eating is never more sumptuous than when the perfect steak meets a fresh, vibrant salad. While this one takes a little extra effort, the results are beyond delicious and a total home run for your favorite eaters. Here’s the key to this steak salad: don’t overcook the steak. A juicy, medium-rare steak will make your salad exceptional. I know there are those who prefer medium, but trigger warning: I am a medium rare gal, and only medium rare will give you the juicy, delicious steak salad of your dreams.
Teri’s Tip For Steak Salads:
Another fabulous tip: Let your steak rest for a good 20 minutes after cooking. Resting the steak seals in those delectable juices that you don’t want to leave on the cutting board. Always save them! Steak juice is an amazing Magic Elixir to drizzle over your steak.
Are You Enthusiastic About Delicious Foods? Teri Is Too!
As an omnivore (a person who eats both plant and animal foods), I absolutely love beautiful food of all kinds. I am as enthusiastic about lovely, in-season vegetables as I am about a piece of fresh fish. But having said that, I am unapologetic about occasionally indulging in a truly delicious steak.
How Does Teri Take Her Corn Salad To The Next Level?
Grilling the corn gives it a next-level fabulousness. Certainly, you could simply just cut it off the cob, then sauté it if you prefer. But if you have a grill, why not take the corn to the next level? Grilling creates this beautiful char and smoky flavor that you simply can’t find anywhere else.
You can use any greens you prefer, but the important thing is to salt them.
Making Teri’s Summer Salad. Let’s Go!
The Best Summer Steak & Grilled Corn Salad
For this steak salad, I wanted to use a very special dressing, so I did a spin on my original Green Goddess Dressing, letting the chives be the hero. In the summer, I love to step into my backyard and pick a handful of fresh chives. I always prefer to use the freshest possible ingredients, and my backyard chives are one of my special joys of summer.
My Green Goddess Dressing is a longtime favorite. Delicious on practically everything, this simple dressing will take any dish to a whole new level. For this version, we added chives because they are truly one of my favorite herbs. We also added cilantro and removed the tarragon. You absolutely must try it on this steak salad!
Keep scrolling below the recipe card to see more of Teri’s favorite steak salad recipes!
If you make my Steak & Grilled Corn Salad, please rate and review them below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter and follow along on Pinterest, Instagram, and TikTok!
Summer Steak And Grilled Corn Salad
Description
An amazing Steak and Grilled Corn Salad is the perfect summer dish. Good, clean eating is when the perfect steak meets a fresh, vibrant salad.
Ingredients
For Steak:
- 1 pound skirt steak
- 3 tablespoons olive oil
- 1-2 tablespoons minced garlic
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
For Salad:
- 3 ears of corn, shucked
- 1 tablespoon olive oil
- 12 ounces romaine, thinly shaved
- 1-2 avocados, sliced
- 4 ounces cotija cheese shredded, grated, or crumbled
- ¼ cup Chive Green Goddess dressing plus more if desired
- ¼ cup minced chives
- 2-3 tablespoons chopped marinated red onions
- Lime wedges
For the dressing:
- 1 ¼ cup mayonnaise
- ¾ cup basil leaves
- ½ cup parsley leaves
- 1/3 cup chopped chives
- ¼ cup cilantro leaves, optional
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 oil-packed anchovy filets
- 3 garlic cloves, chopped
- 1 tablespoon olive oil
- 2 pinches kosher salt
Instructions
Marinate the steak:
Lay the skirt steak flat on a cutting board and cut the steak 2 to 3 equal pieces so that you do not have one long piece and place in a baking dish or large bowl. Make the marinade by whisking the olive oil, garlic, lemon juice, and salt together. Pour the marinade over the skirt steak and let the meat marinate for 15-20 minutes.
Grill the corn:
Rub the ears of corn with the olive oil and grill on medium heat for 12 minutes, rotating the ears as they cook to get an even char. Remove the corn from the grill and cut the corn off of each cob by holding the flat end of the ear upright in the bottom of a wide, big bowl and carefully slicing down the side of the ear to release the kernels. Set the corn aside.
Grill the steak:
Set your grill to medium-high heat. Grill the steak until medium-rare, about 3 minutes on one side then flip and grill for 1 to 2 more minutes, depending on the thickness of your meat. Let rest for a few minutes. Cut the steak into cubes by slicing the steak against the grain first then cutting the slices into ½-inch cubes. Set aside.
Make the dressing:
Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed. If you want the dressing thicker, feel free to add more herbs. Store in a jar in the refrigerator until you’re ready to use it.
Make the salad:
In a large bowl add your romaine and sprinkle a large pinch of salt. Add the steak, corn, and avocado. Sprinkle the cotija cheese on top and drizzle a few tablespoons of the dressing. Add some marinated red onions and sprinkle the chives then squeeze a few lemon wedges over top. Toss the salad until well combined then serve and enjoy!
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
Wow, this was amazing! It might just be the best salad I’ve ever eaten! Definitely will be making this over and over!
Delicious! The flavor was amazing and the salad so filling. We added some grilled cauliflower and still amazing. Jy
Sounds amazing and I should know to trust you Teri! (Love your corn/avocado/jicama salad!) Any alternative options for the anchovies? Or is there no substitute for the umami it must bring to the party?
This is our new staple summer meal when we have guests over!!!
This was absolutely divine! I think my favorite part may be the marinated onions.
Seriously delicious and I will be making this over and over and over!
Delightfully delicious! Perfect title for this salad because it does embody all the tastes of summer. Didn’t have anchovies and the dressing was still incredible. Thanks for a keeper recipe!
THIS WAS SO INCREDIBLE. 10000% making again!