Steak and Corn Salad Recipe

This Steak and Corn Salad is a delicious mix of smoky, juicy, and fresh flavors. Grilled steak is sliced thin and tossed with sweet, charred corn, peppery arugula, and vibrant cherry tomatoes. A light balsamic vinaigrette ties it all together for a hearty yet refreshing summer meal. 

This salad is perfect for a quick dinner or a special gathering. It’s simple to make, packed with nutrients, and ideal for warm evenings. For an extra touch, sprinkle some feta cheese on top. Let’s get started with this flavorful recipe!

Steak and Corn Salad Recipe - Quick Summer Lunch Recipes

Ingredients

To make this Steak and Corn Salad for 4 servings, gather these fresh ingredients:

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Kitchen Equipment Needed

Here’s the equipment you’ll need to prepare this recipe:

Steak and Corn Salad Recipe - Summer Recipes Everyone Loves

Step-by-Step Instructions

Follow these detailed steps to create a perfect Steak and Corn Salad, with each step clearly explained for beginners.

1. Prepare the Steak

Prepare the Steak

Take the flank steak and pat it dry with paper towels to remove excess moisture. This helps the steak sear better and develop a nice crust. Sprinkle both sides generously with salt and black pepper. 

Let the steak sit at room temperature for 15 minutes. This ensures even cooking, as a cold steak straight from the fridge can cook unevenly.

2. Heat the Grill or Skillet

Heat the Grill or Skillet

Preheat your grill to medium-high heat, around 400°F, or heat a cast iron skillet over medium-high heat on the stove until it’s very hot. If using a skillet, add a drizzle of olive oil to coat the bottom lightly. A hot surface is key to getting a good sear on the steak and char on the corn.

3. Grill the Steak

Grill the Steak

Place the seasoned steak on the hot grill or skillet. Cook for 4-5 minutes on one side without moving it to get a nice crust. Flip it using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 135°F). 

For medium, cook until 140°F. Use a meat thermometer for accuracy. Once done, remove the steak and place it on a cutting board to rest for 10 minutes. Resting keeps the juices inside.

4. Char the Corn

Char the Corn

While the steak rests, place the corn kernels in a grill basket or directly in the skillet. Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and golden. The char adds a smoky sweetness that pairs perfectly with the steak. Remove the corn from the heat and let it cool slightly.

5. Make the Vinaigrette

Make the Vinaigrette

In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Use a whisk to mix until the dressing is smooth and well combined. Taste and add salt and black pepper as needed.

6. Slice the Steak

Slice the Steak

After resting, use a sharp knife to slice the steak thinly against the grain. Cutting against the grain means slicing perpendicular to the muscle fibers, which makes the steak more tender and easier to chew. Aim for slices about 1/4 inch thick.

7. Assemble the Salad

Assemble the Salad

In a large mixing bowl, add 4 cups of arugula, the halved cherry tomatoes, charred corn, and sliced steak. Pour the vinaigrette over the top. Gently toss everything together with your hands or tongs to coat evenly without bruising the greens.

8. Add Optional Topping

Add Optional Topping

If you’re using feta cheese, sprinkle 1/4 cup of crumbled feta over the top of the salad. It adds a creamy, tangy flavor that complements the smoky and fresh elements.

9. Serve Immediately

Serve Immediately

Divide the salad among four plates and serve right away to enjoy the freshest flavors. The contrast of warm steak and corn with cool greens is best when freshly assembled.

Read Also: Grilled Chicken and Veggie Skewers Recipe for another delicious grilled dish.

Nutritional Facts

This Steak and Corn Salad is both tasty and nutritious. Here’s the approximate nutritional breakdown per serving (based on 4 servings):

  • Calories: 380 kcal
  • Protein: 28g
  • Fat: 20g (7g saturated)
  • Carbohydrates: 22g (4g fiber, 6g sugar)
  • Sodium: 450mg
  • Cholesterol: 70mg

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Variations to Try

Customize this salad to fit your preferences or dietary needs:

Serving Suggestions

This salad pairs well with various sides and drinks:

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Storage and Reheating

To keep your Steak and Corn Salad fresh:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate to prevent the greens from wilting.
  • Reheating: Gently reheat the steak and corn in a skillet over low heat for 2-3 minutes to avoid overcooking. Serve the greens and tomatoes cold.
  • Make Ahead: Prepare the vinaigrette and char the corn a day in advance. Store separately and assemble just before serving.

Health Benefits of Key Ingredients

This salad is packed with nutritious ingredients that offer health benefits:

  • Flank Steak: High in protein and iron, it supports muscle growth and energy levels. For joint health, try ProFlexen to maintain mobility.
  • Corn: Provides fiber and antioxidants, aiding digestion and eye health. Learn more about eye health with Eyevita Plus.
  • Arugula: Low in calories and rich in vitamins A and C, it supports immunity and skin health. Boost your immunity with NuviaLab Immune.
  • Cherry Tomatoes: Contain lycopene, which promotes heart health and reduces inflammation.
  • Olive Oil: Offers healthy fats that support heart health and cholesterol levels. Try Lipid Control Plus for cholesterol support.

FAQs

1. Can I make this salad without a grill?

You can use a cast iron skillet to cook the steak and corn. Heat it over medium-high heat and follow the same cooking times. The skillet gives a great sear and char, similar to a grill.

2. How can I make this salad vegetarian?

Replace the flank steak with grilled tofu or portobello mushrooms. Marinate them in olive oil, soy sauce, and spices for extra flavor.

3. What’s the best way to store the vinaigrette?

Store the vinaigrette in a sealed jar in the refrigerator for up to a week. Shake well before using. If it solidifies, let it sit at room temperature for 10 minutes before shaking.

4. Can I use frozen corn instead of fresh?

Yes, frozen corn kernels work well. Thaw them first, then char in a skillet for 5-7 minutes to get that smoky flavor.

5. How do I know when the steak is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; for medium, 140°F. Let the steak rest for 10 minutes before slicing to retain juices.

Final Thoughts

This Steak and Corn Salad is a fantastic choice for a quick, healthy, and flavorful meal. The combination of juicy steak, sweet corn, and fresh arugula makes it a crowd-pleaser for summer dinners or casual gatherings. It’s easy to customize, packed with nutrients, and perfect for beginners and seasoned cooks alike. 

Pair it with a supplement like Moringa Actives to support weight loss and metabolism while enjoying this delicious dish. Try it today and elevate your summer menu!

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