Summer Corn and Steak Salad
Tender ribeye steaks tossed with a green salad filled with summer corn. Topped with a Cilantro Lime Vinaigrette.
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.
Nutrition
Calories: 400kcal
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