STEAK SALAD WITH CORN & TOMATOES
A marinade made with Italian dressing, lemon juice and fresh cilantro gives this flank steak terrific flavor. Serve with corn and tomatoes for the win.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Mix 2 Tbsp. dressing, lemon juice and 1 Tbsp. cilantro; pour over steak in shallow dish. Turn steak to coat both sides. Refrigerate 30 min. to marinate, turning steak after 15 min.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 min. or until medium doneness (160ºF), turning after 5 min. Remove from grill. Let stand 5 min. Cut across the grain into thin slices.
- Cover platter with lettuce; top with meat, tomatoes, corn, cheese, remaining dressing and cilantro.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
- Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
- On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
- Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
- Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
- Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
- Cut the meat into ½ inch (1 cm) slices.
- Top with the corn salad and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams
CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Provided by Anna Stockwell
Categories Steak Salad Coffee Chile Pepper Cheese Cilantro Lettuce Coriander Corn Grill Lime Juice Flaming Hot Summer
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
- Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
- Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
RIB-EYE STEAK WITH WARM TOMATO CORN SALAD
Steps:
- Pat steaks dry and sprinkle with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
- Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
- Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.
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GRILLED SUMMER STEAK SALAD WITH CORN - LITTLE BROKEN
From littlebroken.com
5/5 (1)Total Time 30 minsCategory SaladCalories 635 per serving
- Pat the steak slightly with a paper towel to remove some of the moisture. Rub all sides with olive oil and season generously with salt and pepper. Transfer steak to the hot grill, and cook for 5-6 minutes on each side over direct heat for medium, longer if desired. At the same time, grill the corn, turning occasionally, until charred in spots and tender, about 8 minutes total.
- Remove steak to a platter and cover loosely with foil and let rest for 5-10 minutes before thinly slicing. Remove the corn and let slightly cool before cutting the kernels off the cob.
- Meanwhile, in a small bowl whisk together all of the dressing ingredients. Season with salt and pepper to taste.
STEAK SALAD WITH BALSAMIC DRESSING - I HEART NAPTIME
From iheartnaptime.net
5/5 (4)Total Time 20 minsCategory Main DishCalories 288 per serving
- Preheat grill to medium-high heat. Rub steak seasoning onto steak and then place onto grill. Cook for 4 to 5 minutes per side, or until it reaches 160°F.
- Add the corn to the grill while the steak is cooking. Rotate every few minutes. Cook until lightly golden and tender, about 10 minutes.
- Slice steak against the grain and then place on top of the salad. Add corn, tomatoes and bell peppers. Add sliced avocado, red onions and any other vegetables if desired. Drizzle with your favorite balsamic dressing.
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