Freshly shucked corn and perfectly ripe tomatoes are the very definition of summer. Toss in a grill and additional seasonal produce, like radishes and scallions, and you’ve got yourself one easy breezy warm weather salad. Here I’ve paired the abovementioned with grass-fed steak in a way that will satisfy the healthy to the hearty. Whether for a weekend barbecue, weeknight dinner or afternoon lunch, this salad will not disappoint.
For more on how to prepare grass-fed steak, click here.
Grilled Corn and Grass-Fed Steak Salad
For the steak:
- 1 ½ pounds grass-fed skirt or flank steak (about ½” thick)
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons lime juice
- 1 tablespoon chopped garlic
- 2 teaspoons crushed red pepper flakes
Rinse the steak and pat it dry using a paper towel. Season both sides of the steak with salt and pepper. Whisk together oil, lime juice, garlic and red pepper. Transfer mixture to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate for at least 2 hours (up to overnight) to tenderize and flavor the steak.
Bring steaks to room temperature before grilling. Heat a well-oiled grill pan or outdoor grill on high heat. Remove steaks from marinade and grill over medium-high heat for 5-7 minutes each side for medium doneness. If you like your steak rare, you can remove it from the heat earlier. If you like your steaks medium-well/well-done, cover and cook on low heat for an additional 5-10 minutes, checking every few minutes until they reach the desired doneness. Remove steak from heat and let rest for 5 minutes. Thinly slice the steak crosswise, against the grain.
For the salad:
- 1 bunch scallions, trimmed
- 3 ears fresh corn, shucked
- 3 tablespoons canola oil
- 2 teaspoons sea salt, divided
- 1 pint grape tomatoes, halved
- 6 radishes, thinly sliced
- 3 cups baby arugula, rinsed
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon freshly ground black pepper
- ¼ cup crumbled feta cheese
Heat a well-oiled grill pan or outdoor grill on high heat. Toss corn and scallions with 1 tablespoon of oil and 1 teaspoon salt, grill on medium-high heat until browned, about 3-4 minutes per side. Remove from heat and set aside. Once cooled, cut corn from cob and chop scallions. In a large bowl mix corn and scallions with tomatoes, radishes, and arugula. Whisk remaining oil with lime juice, honey, salt and black pepper; toss with salad making sure to coat well.
Divide salad among 4 plates, arranging sliced steak on top. Sprinkle with feta cheese and additional black pepper if you like. Serve.