Description
This Grilled Flank Steak Salad with Corn is a vibrant and flavorful dish featuring tender marinated flank steak, charred sweet corn, fresh spring greens, and a creamy avocado chimichurri dressing. Perfect for a summer BBQ or a hearty lunch, this salad balances smoky spices, fresh herbs, and zesty lime for a satisfying and colorful meal.
Ingredients
For the Steak Marinade:
- 1 large flank steak (about 2 lbs)
- 2 to 3 tbsp olive oil
- 2 to 3 limes (juice only)
- Coarse sea salt (to taste)
- 2 tsp smoked paprika
- 2 tsp chipotle chili powder
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 6 minced garlic cloves
- 3 tbsp fresh chopped cilantro
For the Corn:
- 2 to 3 ears of corn
- 1 tbsp butter
- Salt (to taste)
- Smoked paprika (to taste)
- Chili powder (to taste)
For the Salad:
- 8 to 10 cups spring greens
- 10 to 12 cherry tomatoes, halved
- 1 large avocado, sliced
- 1 small red onion, sliced
- ½ cup crumbled feta, blue, or gorgonzola cheese
For the Avocado Chimichurri Dressing:
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 avocado
- Juice from 1 lime
- 4 to 5 garlic cloves
- 1 tsp salt
- ⅓ cup olive oil
- 1 tsp chili pepper flakes (optional)
Instructions
- Marinating the Steak: Place the flank steak in a large casserole or baking pan. Drizzle it evenly with olive oil and squeeze the juice of 2 to 3 limes over the steak. Season generously with coarse sea salt, smoked paprika, chipotle chili powder, ground coriander, and ground cumin. Add minced garlic and fresh chopped cilantro, then rub all the seasonings thoroughly into the steak. Cover and refrigerate to marinate for 30 to 45 minutes.
- Preparing the Salad Toppings: While the steak marinates, boil water in a medium pot and cook the ears of corn for 10 minutes. Remove the corn and place on a tray. Rub butter all over the hot corn and season with salt, smoked paprika, and chili powder. Slice the cherry tomatoes, avocado, and red onion. Set aside these ingredients and fill a large salad bowl or platter with spring greens.
- Making the Avocado Chimichurri Dressing: In a food processor, combine fresh cilantro, parsley, avocado, lime juice, salt, garlic cloves, and olive oil. Pulse for 30 seconds to a minute until the mixture forms a smooth and creamy dressing. Adjust thickness by adding more olive oil or lime juice if necessary.
- Grilling the Steak and Corn: Preheat an outdoor grill to 600°F over high heat for about 10 minutes until the grates are very hot. Place the marinated flank steak in the center of the grill. Arrange the corn on the sides. Grill the steak 4 to 6 minutes per side, closing the grill lid to speed cooking and aiming for an internal temperature of 145°F for medium doneness. Turn the corn every few minutes until it is lightly charred on all sides.
- Resting and Slicing the Steak: Transfer the grilled steak to a carving board and let it rest for 5 to 10 minutes. Using a sharp knife, slice the steak thinly against the grain, then cut the slices into smaller pieces for the salad.
- Removing Kernels and Assembling the Salad: Cut the grilled corn kernels off the cobs and place them into a bowl. On the prepared bed of spring greens, layer the corn kernels, sliced red onion, halved cherry tomatoes, and crumbled cheese. Top with sliced avocado and the grilled steak pieces.
- Serving the Salad: Drizzle the avocado chimichurri dressing evenly over the assembled salad. Garnish with freshly chopped cilantro if desired. Serve immediately while the steak is still warm, alongside sliced baguette or your favorite bread.
Notes
- For best flavor, allow the steak to marinate for the full 45 minutes or up to 2 hours if time allows.
- You can substitute the flank steak with skirt steak if preferred.
- If a grill is not available, you can cook the steak in a hot cast iron skillet or under a broiler, though the smoky grilled flavor may be reduced.
- Adjust chili powder and smoked paprika amounts to suit your preferred spice level.
- The avocado chimichurri dressing can be stored in the refrigerator for up to 2 days; stir well before serving.
- Make sure to slice the steak against the grain to ensure tenderness.
- For a vegetarian version, omit the steak and substitute with grilled portobello mushrooms or tofu.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
