This is a perfect start to summer meal! it comes together fairly quickly which is perfect for a week night meal. The corn salad is fresh and full of flavorful and the perfect pairing to the smokey slightly spicy steak.
Difficulty: Easy
Serves 4
For the Steak:
– 2 lbs. Flank Steak
– 3 Limes, zested and juiced
-3 Cloves Garlic, minced
-1/4 cup Cilantro, freshly minced
-1 tsp Smoked Paprika
-1/2 cup Olive Oil
-1/2 tsp Red Pepper Flakes
-1 tsp Salt
-1/2 tsp Pepper
Place flank steak in a large ziplock bag or a glass dish big enough for steak to lay flat.
In a medium bowl, whisk together lime zest, lime juice, olive oil, minced garlic, minced cilantro, smoked paprika, red pepper flakes, salt and pepper. Then pour mixture over the steak and refrigerate for two hours to four hours.
Preheat the grill or grill pan and brush with oil. Grill for several minutes on first side, until steak releases easily, and six or seven minutes on the second side. Remove from the heat, cover with aluminum foil, and let rest for five to ten minutes. Cut across the grain in thin slices.
For the Corn Salad:
– 4 ears Corn
– 1 Red Pepper
– 4 Green Onions
– 1 pint Orange Grape Tomatoes
– 1 Avocado
-1/4 cup Olive Oil (with additional 1 tbsp for grilling)
-1/2 tsp Cumin
-1/2 tsp Chili Powder
-1 tsp salt
-2 limes
-1 tbsp White Wine Vinegar
-1/4 tsp Pepper
Heat grill or grill pan to medium high heat. Cut side off pepper, brush pepper and corn with olive oil and sprinkle with the cumin, chili powder, and salt. Grill for two minutes a side or until grill marks appear. Remove and cut kernels off the corn and cut pepper into 1/2 inch pieces. Place in a large bowl.
Cut grape tomatoes in half and add to the bowl with corn and peppers. Then slice green onions and cut avocados into chunks and add both to the bowl, along with minced cilantro.
To make the vinaigrette, zest and juice limes and place in a small bowl. Add white wine vinegar, olive oil, salt and pepper, then whisk all together.
Poor vinaigrette over the corn salad and mix all together.
Serve with sliced steak and enjoy!
Marisa: This is by far one of my favorites that we have made so far. It really does taste like the start of summer. I used a grill pan to grill the meat and veggies on which took about the same amount of time as the outdoor grill my mom used. I am sure the flavor of the outdoor grill would only enhance the dish, but the indoor one worked just fine. Tip, if you are using an indoor grill pan, open the windows! I have to admit that it did get a but smokey in my apartment as I was grilling, but no worries, not enough to set off any alarms! I found it easiest to chop up the veggies other then the corn and peppers first and make the salad before grilling the rest of the veggies and steak. That way while the steak is resting the salad had time to sit and let the flavors blend together.
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