August 11, 2022

Summer Corn and Steak Salad

Summer Corn and Steak Salad is one of our favorite summer dinners. I start this dish by making a fresh summer salad filled with steamed corn, farm stand tomatoes, baby arugula, and queso fresco. Then, I cook some tender and tasty rib eye steaks. Finally, I toss it all together with my Lime Cilantro Vinaigrette. We like this dish for several reasons. First of all, I like that this dish can be made ahead of time. The steak tastes equally delicious warm or cold. Secondly, I like that I can make this whole steak dinner in about thirty minutes. And, lastly, we all love the rich steak, the sweet corn, and the tangy vinaigrette.

The Equipment I Used

A Food Processor- I used this to make my vinaigrette. You could also just mince up the veggies finely with a knife.
A Cast Iron Skillet- I used a cast iron skillet. But you could also use a grill pan or an outdoor grill.
A Thermometer- Use an instant read thermometer to check for doneness.
A Salad Spinner- I use this to dry my arugula. If your arugula isn’t dry the dressing won’t cling to it.

The Ingredients Needed for Summer Corn and Steak Salad

Steak- I used rib eye steaks but you can use any steak that you like.
Corn- If you can’t get fresh corn, frozen corn is fine.
Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand.
Lime Juice- Be sure to use freshly squeezed lime juice.

How I Made my Steak and Salad

First, I made the Cilantro Lime Vinaigrette.
Next, I cooked my steak. Use the instant read thermometer to cook your steak to your desired doneness.
Then, I steamed my corn. Be careful to not overcook your corn.
Finally, I tossed everything together.

If you like steak you need to try this fresh and delicious, Summer Corn and Steak Salad.

Summer Corn and Steak Salad

Tender ribeye steaks tossed with a green salad filled with summer corn. Topped with a Cilantro Lime Vinaigrette.

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Prep Time 10

Cook Time 18

Total Time 28

Course Main Course

Cuisine Tex-Mex

Servings

Calories 400 kcal

Equipment

cast iron skillet
Food processor

Ingredients

4 rib eye steaks
1 tbsp. vegetable oil
½ tsp. each chili powder, cumin, garlic powder, onion powder
¼ tsp. each kosher salt and black pepper
2 ears corn on the cob
4 cups baby arugula
1½ cups cherry tomatoes, halved
½ cup queso fresco, crumbled

For the Lime Cilantro Vinaigrette:

1 tbsp. each honey and balsamic vinegar
⅓ cup each extra virgin olive oil and fresh lime juice
1 tbsp. each minced garlic and jalapeno
¼ cup cilantro leaves
¼ tsp. kosher salt

Instructions

Begin by making the Lime Cilantro Vinaigrette: Add all the ingredients to your food processor and process until smooth.
Next, make the steaks. Dry the steaks well. Heat two cast iron pans on high heat. Season the steaks on both sides with all the spices. Brush them on both sides with vegetable oil. Cook the steaks, two per skillet, on both sides, for about four minutes per side. For medium rare steak, cook until the steaks are 145 degrees in the middle.
While the steaks cook, steam the corn: Place the corn on a plate and microwave until tender about 7 minutes.
Also, make the salad: Toss together the arugula, corn, tomatoes, and queso fresco.
If you like your steaks more well done, you may want to bake the steaks at 350 degrees, after searing them, for about ten minutes.
Let the steaks rest for five minutes, on a cutting board. Slice the steaks in half inch slices. Toss the steak with the vegetables and as much vinaigrette as you like.