Steak And Spicy Grilled Corn Salad Food

GRILLED STEAK WITH GREEK CORN SALAD

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

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!

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES

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.