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Beef and Roasted Corn Salad

Beef and Roasted Corn Salad

A hearty yet refreshing salad combining juicy, seared steak with smoky, charred corn, vibrant vegetables, and a zesty lime dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak or Top Sirloi
  • 4 ears of Fresh Sweet Corn (husked)
  • 2 cups Cherry Tomatoes (halved)
  • 1 Red Bell Pepper (diced)
  • 1/2 Red Onion (thinly sliced)
  • 1 Avocado (cubed)
  • 4 cups Mixed Greens or Arugula
  • 1/2 cup Fresh Cilantro (chopped)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lime Juice
  • 1 tbsp Apple Cider Vinegar
  • 2 cloves Garlic (minced)
  • 1 tsp Cumi
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper to taste
  • 1/4 cup Feta Cheese or Cotija Cheese (optional)

Method
 

  1. Marinate the Beef: Rub the steak with olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Let it sit for at least 20 minutes.
  2. Roast the Corn: Preheat the grill to medium-high heat. Grill the corn for about 10 to 12 minutes until charred and tender. Let cool.
  3. Cook the Steak: Grill the steak for 5 to 7 minutes per side until medium-rare. Let it rest for 10 minutes before slicing.
  4. Prepare the Dressing: Whisk together lime juice, olive oil, vinegar, and chopped cilantro. Season with salt and pepper.
  5. Assemble the Salad: Slice the corn kernels off the cob and the steak against the grain into thin strips. In a large bowl, combine mixed greens, cherry tomatoes, red pepper, and red onion.
  6. Final Toss: Add roasted corn and steak to the bowl, pour dressing over, and toss gently. Top with avocado and cheese before serving.

Notes

Let the steak rest for at least 10 minutes before slicing to retain juices. Use a sharp knife to slice against the grain for tenderness. Dress the salad just before serving to keep greens fresh.