Dinner

Summer Steak and Grilled Corn Salad Recipe

Bymia larkspur May 1, 2026May 1, 2026

Introduction

This Summer Steak and Grilled Corn Salad is a vibrant and satisfying dish perfect for warm weather meals. Featuring smoky grilled corn, tender marinated skirt steak, and creamy avocado, it combines fresh flavors and textures into one easy-to-make salad.

A bowl holds a fresh salad with three main layers: a base of green leafy lettuce mixed with some creamy white dressing, a section of bright yellow corn kernels on one side, and scattered pieces of medium-rare grilled steak with a pink center and browned edges. On top near the edge, there are thick slices of green avocado. The bowl is white with a speckled pattern and a brown rim, and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1/4 cup Olive Oil (For richness)
2 cloves Garlic (Minced for best flavor)
2 tbsp Lemon Juice (Brightens the salad)
Salt to taste (Enhances all flavors)

Instructions

Step 1: Cut the skirt steak into 2-3 pieces. In a bowl, mix olive oil, minced garlic, lemon juice, and salt. Coat the steak with this marinade and let it rest for 15-20 minutes.
Step 2: Rub each ear of corn with olive oil. Preheat your grill to medium-high (around 400°F). Grill the corn for about 12 minutes, turning occasionally until evenly charred. When done, cut the kernels off the cob.
Step 3: Increase the grill heat to high. Grill the marinated skirt steak for about 3 minutes on one side, then flip and cook for another 1-2 minutes for medium-rare. Remove from grill and let rest for 10 minutes before cubing.
Step 4: In a small bowl, whisk together olive oil, minced garlic, lemon juice, and a pinch of salt to make the dressing. Taste and adjust seasoning if needed. Refrigerate briefly.
Step 5: In a large bowl, place chopped romaine lettuce. Top with cubed steak, grilled corn kernels, diced avocado, cotija cheese, marinated red onions, and chopped chives. Drizzle with the dressing and toss gently to combine.

Tips & Variations

Marinate the skirt steak overnight for even deeper flavor and tenderness.
Use mixed greens instead of romaine for a different texture and taste.
Substitute cotija cheese with feta or queso fresco if desired.
Add a pinch of chili powder or smoked paprika to the marinade for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Reheat the steak gently in a skillet or eat the salad cold as is.

How to Serve

A large white bowl with a brown rim is filled with a colorful salad arranged in layers. The bottom layer is green leafy lettuce, topped with bright yellow corn kernels scattered evenly. On top of the corn, there are several pieces of medium-rare grilled steak strips with a pink center and browned edges placed in the middle. To one side, there are three thick slices of fresh avocado showing a light green color and smooth texture. A wooden spoon is partially mixed into the salad on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank steak or sirloin can be good alternatives. Just adjust cooking times to ensure the steak stays tender and juicy.

How do I marinate the red onion?

Slice the red onion thinly and soak in a mixture of lemon juice, a pinch of salt, and a splash of olive oil for at least 10 minutes to mellow its flavor.