Summer Steak and Grilled Corn Salad Recipe
A vibrant and flavorful Summer Steak and Grilled Corn Salad featuring marinated skirt steak, smoky grilled corn, fresh romaine lettuce, creamy avocado, and tangy cotija cheese, all brought together with a zesty garlic-lemon dressing. Perfect for warm-weather grilling and healthy outdoor meals.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Steak and Marinade
- 1 lb Skirt Steak (cut into 2–3 pieces)
- 1/4 cup Olive Oil
- 2 cloves Garlic (minced)
- 2 tbsp Lemon Juice
- Salt to taste
Salad
- 2 ears Corn (grilled)
- 4 cups Romaine Lettuce (chopped)
- 1 medium Avocado (diced)
- 1/2 cup Cotija Cheese (crumbled)
- 1/2 medium Red Onion (marinated)
- 1/4 cup Chives (chopped)
Dressing
- 1/4 cup Olive Oil
- 2 cloves Garlic (minced)
- 2 tbsp Lemon Juice
- Salt to taste
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, minced garlic, lemon juice, and salt. Mix thoroughly to create the marinade.
- Marinate the Steak: Cut the skirt steak into 2-3 pieces. Coat each piece with the marinade, ensuring even coverage, then let it rest for 15-20 minutes to absorb the flavors.
- Grill the Corn: Rub each ear of corn with olive oil. Preheat the grill to medium-high heat (about 400°F). Grill the corn for approximately 12 minutes, turning occasionally until kernels are charred and tender. Remove from grill and cut the kernels off the cob.
- Grill the Steak: Increase the grill heat to high. Place the marinated skirt steak on the grill and cook for about 3 minutes on one side. Flip and cook an additional 1-2 minutes for medium-rare doneness. Remove steak and let it rest for 10 minutes before cubing into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together olive oil, minced garlic, lemon juice, and a pinch of salt. Adjust seasoning to taste and refrigerate for a few minutes to blend flavors.
- Assemble the Salad: In a large mixing bowl, layer chopped romaine lettuce, cubed grilled steak, grilled corn kernels, diced avocado, crumbled cotija cheese, marinated red onions, and chopped chives. Drizzle the prepared dressing over the salad and toss gently to combine all ingredients.
Notes
- For a dairy-free option, substitute cotija cheese with a vegan cheese alternative or omit entirely.
- Marinate red onions in lemon juice and a pinch of salt for 10 minutes to soften their flavor.
- Adjust steak grilling time based on preferred doneness.
- This salad pairs excellently with warm, crusty bread or as a standalone light meal.
- Leftovers can be stored in the refrigerator for up to 2 days, though fresh avocado is best added just before serving.
Keywords: summer salad, grilled steak salad, grilled corn, skirt steak recipe, healthy summer meals, easy grilling recipes, avocado salad, cotija cheese salad
