The aroma of a sizzling steak on the grill paired with the sweet scent of roasted corn is a sure sign of summer. This Summer Steak and Grilled Corn Salad combines juicy skirt steak with fresh veggies for a vibrant dish that takes about 30 minutes to prepare. The contrast of flavors and textures makes it not only delicious but also a feast for the eyes.
This recipe is perfect for outdoor gatherings or a light weeknight dinner. It’s best enjoyed fresh, but you can store the leftovers in the fridge for up to two days—a fantastic option for meal prep or a quick lunch.
Why You’ll Love This Recipe
- The marinated skirt steak adds exceptional depth of flavor.
- Grilled corn contributes a delightful sweet and smoky element.
- Fresh avocado and Cotija cheese elevate the creaminess and richness.
- Crisp romaine lettuce lends a refreshing crunch to each bite.
What You’ll Need
Gather these fresh ingredients to create a delicious summer salad.
For the Salad
- 1 lb skirt steak (Marinate for deeper taste.)
- 2 ears corn (Grilled for sweet, smoky flavor.)
- 4 cups romaine lettuce (Can be switched for mixed greens.)
- 1 medium avocado (Adds creaminess; olive oil can substitute.)
- 1/2 cup Cotija cheese (Feta makes an excellent stand-in.)
- 1/2 medium red onion (Marinated for enhanced flavor.)
- 1/4 cup chives (Fresh herbs for flavor boost.)
For the Dressing
- 1/4 cup olive oil (For richness.)
- 2 cloves garlic, minced (Minced for best flavor.)
- 2 tbsp lemon juice (Brightens the salad.)
- to taste salt (Enhances all flavors.)
Cotija cheese can be replaced with feta.
Substitutions & Swaps
- Skirt steak can be swapped for flank steak.
- Mixed greens offer a variety of textures.
- Lemon juice can be replaced with lime juice.
- Avocado oil can substitute for olive oil.
How to Make It
Creating this dish is straightforward and rewarding.
Marinate the steak
Combine olive oil, minced garlic, lemon juice, and salt in a bowl. Add the skirt steak, ensuring it is well-coated. Let it marinate for at least 15 minutes.
Grill the corn
While the steak marinates, preheat your grill on medium-high heat. Place the ears of corn directly on the grill and rotate every few minutes, until charred and tender, about 10 minutes.
Cook the steak
Remove the steak from the marinade and discard the remaining liquid. Grill the steak for about 4-5 minutes on each side for medium-rare, adjusting the time to your desired doneness.
Assemble the salad
Slice the grilled corn off the cob and set aside. Chop the romaine lettuce and place it in a large bowl. Add the corn, diced avocado, crumbled Cotija cheese, marinated red onion, and chopped chives.
Whisk the dressing
In a separate bowl, whisk together olive oil, minced garlic, lemon juice, and salt until emulsified. Pour over the salad and toss gently to coat evenly.
How to Store It
Fridge: use an airtight container for up to 2 days.
Freezer: no, ingredients don’t freeze well.
Reheat: serve cold; no reheating necessary.
Tips for Best Results
- Let the steak rest for a few minutes before slicing to retain juices.
- Adjust the garlic and lemon juice to suit your taste preferences.
- Use fresh herbs for the best flavor impact in the salad.
- Grill the corn until it’s slightly charred for optimal flavor.
Serving Suggestions
- Serve alongside crusty bread at a summer barbecue.
- Pair with a chilled white wine for a refreshing contrast.
- Present as a potluck dish or picnic favorite to impress your friends.
