Description

A zesty, smoky salad with marinated grilled steak, charred corn, and avocado, served in a light lemon dressing. Perfect for a quick summer meal with bold flavors and satisfying textures.

Ingredients

1 lb skirt steak (or New York strip)
2 ears corn (or roasted sugar snap peas)
4 cups romaine lettuce
1 medium avocado (or 2 tbsp Greek yogurt)
1/2 cup cotija cheese (or crumbled feta)
1/2 medium red onion
1/4 cup chives (or cilantro)
3/4 cup olive oil
2 cloves garlic
2 tbsp lemon juice

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Instructions

Cut steak into 2-3 pieces for even marinating
In a bowl, combine 1/4 cup olive oil, 2 minced garlic, and 2 tbsp lemon juice
Coat steak with marinade, cover, and refrigerate 15-20 minutes
Rub corn with 1 tbsp olive oil, wrap in foil with water, and set aside
Preheat grill to 400°F; cook corn 12 minutes, rotating occasionally
Grill steak 3 minutes per side for medium-rare
Rest steak 10 minutes, then cube into 1-inch portions
Whisk remaining 1/4 cup oil with 1 tbsp lemon juice and salt for dressing
Chop romaine, add steak, corn, avocado, cotija, and marinated red onions
Chop chives and stir into salad with 3–4 tbsp dressing to finish

Notes

Corn can be substituted with roasted sugar snap peas if unavailable
Greek yogurt makes a suitable avocado alternative
Marinating time is optimal at 15–20 minutes
Adjust grilling time based on desired doneness
Feta cheese works as a cotija alternative

Prep Time: 15
Cook Time: 30
Category: Trend Recipes
Method: Grilling
Cuisine: Mexican-American