As I lifted the lid off the grill, a waft of smoky sweetness hit me, immediately transporting me to a sun-drenched backyard in July. My Summer Steak and Grilled Corn Salad has become a go-to for those sizzling days, perfectly marrying juicy steak with the charred goodness of grilled corn. It’s not just about vibrant colors; this dish embodies the spirit of fresh, clean eating that feels like a reward after a long week. Plus, it’s an absolute crowd-pleaser—ideal for both casual cookouts and elegant dinners alike. Are you ready to elevate your summer meals and impress your loved ones? Let’s dive into this delightful recipe together!
Why Is This Salad a Summer Essential?
Vibrant flavors come together in a delightful celebration of summer freshness, featuring juicy steak and smoky grilled corn. Quick prep makes it a hassle-free option for busy weeknights or summer gatherings, saving you valuable time without compromising taste. Crowd-pleaser status is guaranteed; your friends and family will rave about this delicious dish at barbecues or picnics. For a satisfying twist, try pairing it with a refreshing Grilled Chicken Salad or a light Grilled Shrimp Bowl. Endless customization options let you swap in seasonal veggies or your favorite cheese, ensuring there’s something for everyone to enjoy!
Summer Steak and Grilled Corn Salad Ingredients
For the Salad
- Skirt Steak – Choose a good-quality cut for the best flavor.
- Olive Oil – Serves as the marinade base and salad dressing; avocado oil can be used as a replacement.
- Garlic – Infuses depth into the marinade and dressing; garlic powder is a quick alternative if needed.
- Lemon Juice – Adds a zesty tang; substitute lime juice for a different citrus touch.
- Corn on the Cob – Brings sweetness and smokiness when grilled; frozen corn works if fresh isn’t available.
- Romaine Lettuce – The salad’s crisp base; feel free to use spinach or mixed greens instead.
- Avocado – Imparts creaminess; diced cucumber can provide a lower-fat option.
- Cotija Cheese – Gives a salty, crumbly texture; crumbly feta is a perfect alternative.
- Chives – A fresh herb that elevates the flavor; green onions can replace them if necessary.
- Marinated Red Onions – Contribute a sweet and tangy kick; red onion can be used raw for extra bite.
- Salt & Pepper – Essential seasonings to enhance all flavors; adjust to your personal taste.
Whether you’re whipping it up for a cozy dinner or a bustling summer barbecue, this Summer Steak and Grilled Corn Salad promises to refresh your palate and elevate your gatherings! Enjoy this nutritious and gluten-free dish that encapsulates the essence of Summer Steak and Grilled Corn Salad.
Step‑by‑Step Instructions for Teri’s Fabulous Summer Steak and Grilled Corn Salad
Step 1: Marinate the Steak
In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and salt to create a flavorful marinade. Place the skirt steak in a large zip-lock bag or shallow dish, pouring the marinade over the top to coat evenly. Let it marinate for 15–20 minutes at room temperature, allowing the flavors to penetrate the meat.
Step 2: Grill the Corn
While the steak marinates, heat your grill to medium. Rub each corn on the cob with a bit of olive oil, then place them on the grill grates. Grill for about 12 minutes, turning frequently, until the corn is lightly charred and tender. After grilling, let the corn cool slightly before cutting the kernels off the cob.
Step 3: Grill the Steak
Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and place it on the grill. Cook for approximately 3 minutes on one side, or until a nice sear develops. Flip the steak and grill for an additional 1-2 minutes, until it reaches medium-rare. Once done, transfer it to a cutting board and let it rest for 20 minutes for optimal juiciness.
Step 4: Prepare the Dressing
In a blender or food processor, combine fresh herbs, olive oil, garlic, lemon juice, and any additional seasonings you prefer for the dressing. Blend until smooth, then taste and adjust the seasoning with salt and pepper as necessary. This fresh and vibrant dressing will beautifully enhance your Summer Steak and Grilled Corn Salad.
Step 5: Assemble the Salad
In a large serving bowl, start by placing a hearty layer of romaine lettuce or your preferred salad greens. Top the greens with tender steak cubes, generous scoops of grilled corn kernels, and diced avocado. Sprinkle cotija cheese, marinated red onions, and chopped chives over the top. Finally, drizzle the Green Goddess dressing all over and gently toss everything to combine the flavors.
Expert Tips for Summer Steak and Grilled Corn Salad
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Quality Meat Matters: Choose a good-quality skirt steak for optimal flavor. Avoid tough cuts that can ruin the dish’s tenderness.
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Perfect Marinade Time: Don’t marinate the steak for too long; 15–20 minutes is plenty to impart flavor without making it mushy.
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Grill Temperature: Preheat the grill adequately to ensure lovely char marks and seal in the juices while cooking the steak and corn.
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Resting Is Key: Allow the grilled steak to rest for 20 minutes before slicing. This step is crucial for juicy bites in your Summer Steak and Grilled Corn Salad.
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Cut Against the Grain: When slicing the steak, always cut against the grain for more tender slices that are easier to chew.
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Freshness Counts: Use fresh herbs for the dressing to enhance the vibrant flavor of your salad; dried herbs won’t achieve the same fresh taste.
What to Serve with Summer Steak and Grilled Corn Salad
When the sun shines bright and the grill is hot, let’s create a full meal that tantalizes the senses and brings everyone to the table.
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes balanced with a touch of butter offers a comforting side to the vibrant salad. Their warmth contrasts beautifully with the cool salad elements.
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Garlic Bread: Crunchy, buttery, and aromatic, garlic bread is perfect for soaking up the delicious dressing from your steak and corn salad, making every bite satisfying.
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Fresh Melon Salad: The sweetness of fresh melon, combined with a splash of lime, adds a refreshing element that harmonizes with the savory steak while cleansing the palate.
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Grilled Asparagus: Bright green asparagus, lightly charred and drizzled with lemon, enhances the freshness of the dish, providing a delightful crunch and a beautiful pop of color alongside your steak salad.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio serves as the perfect pairing, complementing the flavors of the grilled steak and the bright greens.
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Berry Sorbet: For dessert, a scoop of berry sorbet refreshes your palate after a hearty meal, offering a touch of sweetness that echoes the sunny day’s joy.
Each of these pairings brings a unique flair to your Summer Steak and Grilled Corn Salad, ensuring a delicious and memorable feast that embodies the essence of summer dining!
Variations & Substitutions: Summer Steak and Grilled Corn Salad
Feel free to get creative with this recipe and tailor it to your personal taste and dietary needs!
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Dairy-Free: Substitute cotija cheese with avocado for a creamy texture without the dairy.
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Gluten-Free: Ensure all sauces and dressings are certified gluten-free; it’s a simple way to keep this dish safe for gluten-sensitive guests.
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Spicy Kick: Add sliced jalapeños or sprinkle some crushed red pepper flakes for an extra layer of heat that enhances the smoky flavors of the grilled corn.
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Vegetarian-Friendly: Replace skirt steak with grilled portobello mushrooms for a hearty, delicious alternative that still maintains that grilled essence.
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Herbaceous Twist: Swap the chives for fresh basil or cilantro, providing a new aromatic layer that sings summer.
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Add More Veggies: Throw in grilled asparagus or zucchini to boost the nutritional value and add additional texture; these veggies pair wonderfully with the existing flavors.
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Different Proteins: Switch out the steak for grilled chicken or shrimp for a new twist. Both options add their unique flavors while keeping the dish light and satisfying.
By mixing and matching these variations, you can create a dish that perfectly caters to your summer gatherings. And if you’re looking for other delightful options, consider pairing this salad with a vibrant Grilled Shrimp Bowl or a refreshing Grilled Chicken Salad. Enjoy your culinary adventure!
How to Store and Freeze Summer Steak and Grilled Corn Salad
Fridge: Keep the assembled salad in an airtight container for up to 3 days. To maintain freshness, store the dressing separately and add it just before serving.
Freezer: It’s best to avoid freezing the complete salad, as greens and avocados don’t thaw well. However, marinated steak can be frozen for up to 3 months; just grill it straight from frozen!
Reheating: If you have leftover grilled steak, reheat it gently in a skillet over low heat. This keeps it from becoming tough, maintaining the delicate flavors of your Summer Steak and Grilled Corn Salad.
Make Ahead Options
Preparing Teri’s Fabulous Summer Steak and Grilled Corn Salad ahead of time not only saves you valuable minutes during busy weekdays but also enhances the dish’s vibrant flavors! You can marinate the skirt steak up to 24 hours in advance, allowing the flavors to develop beautifully. Additionally, the grilled corn can be stored in an airtight container in the refrigerator for up to 3 days; just be sure to refrigerate it right after it cools to maintain its sweetness. For the dressing, blend it ahead of time and keep it refrigerated for up to 3 days as well. When you’re ready to serve, simply grill the marinated steak, assemble the salad with the prepped ingredients, and enjoy a refreshingly delicious meal that tastes just as good as when made fresh!
Summer Steak and Grilled Corn Salad Recipe FAQs
What should I look for when selecting skirt steak?
Absolutely! When selecting skirt steak, look for a cut with a bright, deep red color and a good amount of marbling, which indicates flavor and tenderness. Avoid any pieces that have dark spots or excessive fat. A fresh cut will have a good balance of lean meat and fat for the best results in your Summer Steak and Grilled Corn Salad.
How should I store leftovers of the Summer Steak and Grilled Corn Salad?
After you’ve enjoyed your delicious meal, you can keep the assembled salad in an airtight container in the fridge for up to 3 days. To keep the ingredients fresh and maintain crispness, it’s best to store the dressing separately and add it right before serving. This way, your salad will stay vibrant and tasty!
Can I freeze the components of my salad?
Yes! While it’s best not to freeze the entire assembled salad due to the greens and avocado’s texture changes upon thawing, you can certainly freeze the marinated skirt steak! Place it in a freezer-safe bag or container for up to 3 months. When you’re ready to cook it, just grill it straight from frozen!
What if my grilled corn turns out tough or chewy?
Very! To prevent your grilled corn from becoming tough or chewy, make sure to grill it just until it’s tender, about 12 minutes, turning regularly for even charring. Overcooking can lead to dryness. After grilling, allow the corn to cool slightly before cutting the kernels off the cob to make it easier to handle and enhance the sweetness for your salad.
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving guests, be aware of any allergies or dietary restrictions they may have. For example, cotija cheese can be substituted with dairy-free cheese for a lactose-free version. In addition, ensure the ingredients such as olive oil and seasonings are gluten-free, as they’re crucial for a clean eating experience. Always check individual labels when in doubt!
How can I adapt this salad for different tastes?
The more the merrier! If you’re looking to customize, consider adding grilled vegetables such as bell peppers or zucchini for extra nutrients and color. Moreover, you can experiment with different proteins like chicken or shrimp for variety. If you’re in the mood for a different flavor profile, try swapping cotija cheese with feta or blue cheese to enhance your Summer Steak and Grilled Corn Salad!
Summer Steak and Grilled Corn Salad
Ingredients
Equipment
Method
- In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and salt to create a flavorful marinade. Place the skirt steak in a large zip-lock bag or shallow dish, pouring the marinade over the top to coat evenly. Let it marinate for 15–20 minutes at room temperature.
- While the steak marinates, heat your grill to medium. Rub each corn on the cob with a bit of olive oil, then place them on the grill grates. Grill for about 12 minutes, turning frequently, until the corn is lightly charred and tender.
- Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and place it on the grill. Cook for approximately 3 minutes on one side, or until a nice sear develops. Flip the steak and grill for an additional 1-2 minutes, until it reaches medium-rare. Let it rest for 20 minutes.
- In a blender or food processor, combine fresh herbs, olive oil, garlic, lemon juice, and any additional seasonings you prefer for the dressing. Blend until smooth, then adjust the seasoning with salt and pepper as necessary.
- In a large serving bowl, start by placing a hearty layer of romaine lettuce or your preferred salad greens. Top the greens with tender steak cubes, generous scoops of grilled corn kernels, and diced avocado. Sprinkle cotija cheese, marinated red onions, and chopped chives over the top. Drizzle the Green Goddess dressing and gently toss everything to combine.