The sizzling sound of steak hitting the grill is like a summer symphony to me. I can almost taste the juicy, medium-rare meat paired with the sweet and smoky corn that elevates this Summer Steak and Grilled Corn Salad to new heights. This recipe embodies the spirit of clean eating while being protein-packed and vibrant—a perfect way to showcase seasonal ingredients. Whether you’re hosting a backyard barbecue or looking for a quick dinner option, this colorful salad promises a delightful experience that’s as filling as it is fresh. The best part is its customizable nature, allowing you to mix and match ingredients based on what you have on hand. Ready to take your summer meals to the next level? Let’s dive in!
Why is this salad a summer essential?
Vibrant Ingredients: This Summer Steak and Grilled Corn Salad bursts with vivid colors, making it as appealing to the eyes as it is to the palate.
Protein-Packed Delight: Rich in protein from the skirt steak and healthy fats from avocado, it’s a meal you can feel good about.
DIY Customization: Easily swap in your favorite protein, or try different toppings to cater to your taste buds; endless possibilities await!
Quick and Easy: With minimal prep and cook time, you can whip this up in no time—perfect for busy summer evenings or impromptu gatherings.
Mouthwatering Flavor: The combination of grilled steak and smoky corn brings juicy, summertime flavors to the forefront, elevating your meal beyond ordinary.
Crowd-Pleasing Appeal: This salad works beautifully as a main dish or a side at barbecues, ensuring everyone leaves the table satisfied. For a fresh twist, serve it alongside my Scala Chopped Salad for a delightful summer spread!
Summer Steak and Grilled Corn Salad Ingredients
• Get ready for fresh flavors!
For the Salad
- Skirt Steak – The star protein, rich in flavor; marinate for deeper taste.
- Ears of Corn – Adds sweet, smoky goodness when grilled; canned corn can be a quick alternative.
- Romaine Lettuce – Crisp and refreshing base; can be switched for mixed greens if you prefer.
- Avocado – Brings creaminess and healthy fats; olive oil can substitute if you’re short on avocados.
- Cotija Cheese – Offers a delightful salty and tangy pop; feta makes an excellent stand-in.
- Red Onions – Marinated for enhanced flavor; scallions work for a milder bite.
- Chives – Fresh herbs that elevate the dish; green onions can be used in a pinch.
For the Dressing
- Olive Oil – Essential for richness and smoothness; consider flavored oils for an extra boost.
- Garlic – Adds robust flavor; fresh minced garlic gives the best taste.
- Lemon Juice – Brightens the salad; lime juice can also offer a zesty twist.
- Salt – Enhances all the flavors; adjust to your liking for the perfect balance.
Enjoy crafting your delicious and customizable Summer Steak and Grilled Corn Salad today!
Step‑by‑Step Instructions for Summer Steak And Grilled Corn Salad
Step 1: Marinate the Steak
Start by cutting the skirt steak into 2-3 pieces. In a bowl, combine olive oil, minced garlic, lemon juice, and salt. Coat the steak well with this marinade and let it rest for 15-20 minutes to absorb the flavors. This step is crucial for a tender and juicy steak that will shine in your Summer Steak and Grilled Corn Salad.
Step 2: Grill the Corn
While the steak marinates, prep your corn by rubbing each ear with olive oil. Preheat your grill to medium-high, about 400°F (204°C). Place the corn on the grill and cook for approximately 12 minutes, turning occasionally until you see charred spots. Once done, remove the corn from the grill and carefully cut the kernels off the cob, adding that smoky sweetness to your salad.
Step 3: Grill the Steak
Increase the grill heat to high. Place the marinated skirt steak on the grill and cook for about 3 minutes on one side. Flip the steak and cook for an additional 1-2 minutes, achieving a nice medium-rare doneness. Once done, remove from the heat and let the steak rest for 10 minutes before cubing it. This resting period keeps the juices locked in for a flavorful bite in your Summer Steak and Grilled Corn Salad.
Step 4: Prepare the Dressing
In a small bowl, whisk together olive oil, minced garlic, lemon juice, and a pinch of salt for the dressing. Blend until well combined, tasting and adjusting seasoning as needed. It’s a good idea to refrigerate the dressing for a few minutes, allowing the flavors to meld together beautifully while you finish prepping your salad.
Step 5: Assemble the Salad
In a large mixing bowl, start by arranging the chopped romaine lettuce. Add a dash of salt, then layer in the cubed steak, grilled corn, and diced avocado. Sprinkle the cotija cheese and marinated red onions on top. Finish with chopped chives for a fresh flavor boost. Drizzle your prepared dressing over the salad, tossing gently to combine all these delicious elements into a vibrant Summer Steak and Grilled Corn Salad ready to serve.
Summer Steak And Grilled Corn Salad Variations
Feel free to let your culinary creativity shine by exploring these delightful twists on the classic salad!
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Different Proteins: Swap skirt steak for grilled chicken, shrimp, or marinated tofu for a veggie option. Each protein brings its unique flavor, making it a versatile dish.
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Dressings: Try a zesty balsamic vinaigrette or creamy yogurt-based dressing for a refreshing twist. These alternatives add depth and contrasting flavors to the salad.
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Additional Toppings: Add cherry tomatoes, sliced bell peppers, or even grilled zucchini for enhanced texture and color. Each addition can brighten up your dish and introduce exciting flavor contrasts.
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Herb Infusion: Incorporate fresh cilantro or basil instead of chives for a fragrant and vibrant variation. The herbs will infuse the salad with fresh, aromatic notes.
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Spice It Up: For a kick, sprinkle in some red pepper flakes or diced jalapeños. This will elevate your flavor profile and bring a touch of heat to warm summer nights.
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Grain Boost: Introduce quinoa or farro for added texture and nutrition. These grains turn your beautiful salad into a more filling meal, perfect for lunch.
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Nutty Crunch: Toss in some toasted pecans or walnuts for a delightful crunch. The nuttiness complements the other flavors, creating a more complex taste experience.
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Corn Variety: Experiment with different types of corn such as sweet white corn or even corn salsa for varied sweetness and flavor. Each variety enhances the fresh and vibrant essence of your dish.
For even more delicious ideas, consider serving your Summer Steak and Grilled Corn Salad alongside my refreshing Chipotle Corn Salsa. It’s bound to complement the rich flavors beautifully!
Expert Tips for Summer Steak and Grilled Corn Salad
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Marinate Wisely: A longer marination time enhances flavor—try to let the steak soak for at least 30 minutes for a richer taste in your Summer Steak and Grilled Corn Salad.
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Grill with Care: Avoid overcooking the steak, as it should be medium-rare for optimal tenderness. Invest in a meat thermometer for perfect results.
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Fresh Corn is Best: Opt for fresh corn on the cob for that smoky flavor. If you use canned corn, sauté it quickly to mimic that grilling taste.
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Layer Flavors: Don’t skip the marinating of red onions—they become sweeter and add depth to your salad when combined with other ingredients.
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Dressing Adjustments: If your dressing is too thick, whisk in a little water or more lemon juice. This way, it drizzles beautifully over your vibrant salad.
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Store Separately: To maintain freshness, store the dressing separately until you’re ready to serve, especially if you anticipate leftovers of your delightful Summer Steak and Grilled Corn Salad.
Make Ahead Options
These Summer Steak and Grilled Corn Salad components are perfect for busy home cooks looking to save time! You can marinate the skirt steak up to 24 hours in advance, ensuring maximum flavor. Additionally, grill the corn ahead of time, letting it cool before cutting the kernels off, which can also be done up to 3 days beforehand. Store the avocado separately to prevent browning, and keep it fresh in an airtight container. When ready to serve, simply assemble the salad by mixing the prepped ingredients with the dressing. This approach allows you to enjoy a flavorful, vibrant meal without the last-minute rush!
How to Store and Freeze Summer Steak and Grilled Corn Salad
Fridge: Store leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain crunchiness, keep your dressing separate until serving.
Freezer: While it’s not recommended to freeze the entire salad due to texture changes, you can freeze cooked steak. Wrap securely in plastic wrap and place in a freezer bag for up to 3 months.
Reheating: If you’ve frozen the steak, thaw it in the refrigerator overnight and reheat gently in a skillet before adding to the salad to retain its flavor.
Freshness Tip: For the best experience, enjoy your Summer Steak and Grilled Corn Salad fresh. If you’re preparing for a gathering, consider making the components ahead and assembling just before serving.
What to Serve with Summer Steak and Grilled Corn Salad
Elevate your dining experience with mouthwatering sides and drinks that perfectly complement this vibrant, crunchy dish.
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Creamy Coleslaw: The crispness and tangy creaminess of coleslaw contrast beautifully with the savory steak and sweet corn, balancing flavors and adding crunch.
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Garlic Bread: A warm, buttery slice of garlic bread provides a delightful richness. It’s perfect for soaking up any extra dressing from the salad.
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Grilled Vegetables: A colorful medley of grilled zucchini, bell peppers, and asparagus adds smokiness while enhancing the fresh, summery essence of your meal.
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Potato Salad: A classic side that’s creamy and hearty, potato salad offers a comforting texture while harmonizing with the bold flavors of the salad.
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Watermelon Feta Salad: This refreshing combination cools the palate and adds sweetness. The salty feta and juicy watermelon create an unexpected yet delightful pairing.
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Lemonade or Iced Tea: A glass of homemade lemonade or iced tea can brighten your meal, providing a refreshing counterpoint to the savory steak and rich avocado.
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Key Lime Pie: For dessert, the tangy, sweet zest of a key lime pie creates a delightful end to your meal, echoing the vibrant citrus notes in your salad dressing.
Embrace these pairing ideas to transform your Summer Steak and Grilled Corn Salad into a memorable dining experience!
Summer Steak and Grilled Corn Salad Recipe FAQs
What’s the best way to select ripe corn for grilling?
Absolutely! When selecting corn, look for husks that are bright green and tightly wrapped around the cob. The silk at the top should be brown and sticky. If the kernels give slightly when you press them, you’re in for a sweet treat!
How should I store leftovers of the Summer Steak and Grilled Corn Salad?
To keep it fresh, store your leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate until you’re ready to serve to maintain the salad’s crunchiness.
Can I freeze components of the Summer Steak and Grilled Corn Salad?
Yes! While freezing the entire salad isn’t recommended due to changes in texture, you can freeze cooked skirt steak. Wrap it tightly in plastic wrap and then place it in an airtight freezer bag. This way, it will stay fresh for up to 3 months!
What should I do if my dressing is too thick?
If you find your dressing on the thicker side, simply whisk in a little bit of water or more lemon juice until you achieve the desired consistency. This helps it drizzle perfectly over your vibrant salad and enhances the flavors beautifully!
Are there any dietary considerations for the Summer Steak and Grilled Corn Salad?
This salad is versatile! If you’re concerned about allergies, be cautious with cotija cheese, as it contains dairy. Feel free to substitute it with a dairy-free cheese or omit it entirely. The salad can also be made gluten-free, as all listed ingredients are naturally gluten-free.
Summer Steak and Grilled Corn Salad
Ingredients
Equipment
Method
- Start by cutting the skirt steak into 2-3 pieces. Mix olive oil, minced garlic, lemon juice, and salt in a bowl. Coat the steak with the marinade and let it rest for 15-20 minutes.
- In a small bowl, whisk olive oil, minced garlic, lemon juice, and a pinch of salt to make the dressing. Adjust seasoning as needed and refrigerate for a few minutes.
- In a large mixing bowl, arrange chopped romaine lettuce, followed by cubed steak, grilled corn, diced avocado, cotija cheese, marinated red onions, and chopped chives. Drizzle with dressing and toss gently.
