Grilled Steak Salad with Grilled Corn

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Put the flank steak in a large dish. Drizzle with olive oil, squeeze in the juice of 2 to 3 limes, and season generously with coarse sea salt, smoked paprika, chipotle chili powder, coriander and cumin. Add the minced garlic and cilantro and rub the seasonings in well. Cover and refrigerate for 30 to 45 minutes.
2. Bring a medium pot of water to a boil, add the corn and cook for 10 minutes. Move the corn to a tray, rub with butter, then season lightly with salt, smoked paprika and chili powder. Set aside.
3. Slice the tomatoes, avocado and red onion, and set aside. Fill a large salad bowl or platter with the spring greens.
4. Put the cilantro, parsley, avocado, lime juice, salt, garlic and olive oil in a food processor. Pulse for 30 seconds to a minute, until smooth.
5. Preheat the grill to 600°F (315°C) over high heat for about 10 minutes. Place the steak in the centre of the hot grates and the corn around the sides. Grill the steak 4 to 6 minutes per side, depending on thickness, closing the lid. Turn the corn every couple of minutes until lightly charred all over.
6. Grill the steak to 145°F (63°C) for medium, checked with a meat thermometer.
7. Rest the steak on a board for at least 5 to 10 minutes, then slice thinly against the grain and cut the strips into smaller pieces.
8. Cut the kernels off the grilled corn cobs into a bowl.
9. Layer the corn, red onion, tomatoes and cheese over the greens, then add the avocado slices and the sliced steak.
10. Dress with the chimichurri. If it is too thick, thin it with more olive oil and lime juice. Top with chopped cilantro if desired, and serve while the steak is warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoRed onionBeefLimeCabbage