Dusted Steak Salad with Grilled Corn and Cilantro Lime Dressing
One of the many signs that summer is here is when I walk into our local grocery store and see corn on the cob stacked high and selling at 5 ears for $2. Talk about a deal, but also let’s talk about the recipe possibilities!
Corn takes the spotlight when the summer months roll around. Mexican street corn, black bean corn salsas, corn pasta, cornbread, or just plain ole’ corn on the cob.
My dad grew up on a farm with dairy cows, wheat, and miles and miles of corn fields. I remember going there as a kid and riding ATVs through all the corn fields looking for corn that was ripe enough for dinner.
Whenever I buy corn at the store to cook a family dinner, my dad gets put in charge of the shucking. I don’t know if I just think it's a role that requires years of experience or if I just want him to feel nostalgic, but I’m pretty sure anyone who grew up on a farm cringes at the jobs that they were forced to do day in and day out. Thankfully he shucks with a smile every time. Hahaha
Corn and steak go together like peas in a pod. The flavor profiles meld together and melt in your mouth. This salad could be made without any greens at all, but I LOVE adding that crisp freshness to the heavier meat and starch to create a perfectly balanced summer dish.
Aside from the grilled sweet corn, the other show-stopper in this recipe is the dressing. It’s such a bright punchy sauce that brings all the flavors together. The fresh cilantro, heat of the jalapeno, tartness of the lime, and sweetness of the honey might seem like an interesting mix but once blended it tastes like magic. Nothing is overpowering, it’s not spicy, it’s not sweet…it’s just magic (like I said).
I make a few thicker variations of this dressing for tacos or to pair with a blackened chicken or fish. You can always use sour cream instead of Greek yogurt, and if you really want to get fancy you can add an avocado. Since I was putting avocado in the salad itself I didn’t want to overdo it, but it adds an extra creaminess to the sauce that is perfect when paired with a spicy protein.
You can also tone it down by taking the yogurt and avocado out completely and just having an oil-based dressing with cilantro and lime. Add a little vinegar and you’ve got yourself a cilantro vinaigrette!
For the greens, I will say I am passionate about using butter lettuce for this salad. Normally I would say choose whatever you like but the soft leaves with the hearty toppings take this dish over the top.
Also, you could use any cut of steak you’d like but the filet mignon is where it’s at for me! Tender, juicy, and melts in your mouth in every bite. I even added a little butter at the very end of my grill to make it extra naughty since the rest of the salad is so light.
Summer should be fun (IYKYK), and this salad…will ensure everyone is having a good time!
Dusted Steak Salad with Grilled Corn and Cilantro Lime Dressing Recipe
Ingredients:
- 150g 5% milkfat Greek yogurt
- 1 tsp honey
- 1 seeded jalapeno
- 1 bunch cilantro
- 3 tbsp extra virgin olive oil
- Juice from 1 fresh lime
- 1 clove garlic
- Salt to taste
- Filet Mignon
- Dusted Seasoning
- 24oz heirloom cherry tomatoes cut in half
- 1 ear of corn on the cob
- ¼ red onion sliced thin
- 1 Avocado
- ¼ cup crumbled cotija cheese
- Butter lettuce
Recipe Instructions
- Take out your filet mignon to get it to room temperature and Dust generously with Dusted Seasoning and extra virgin olive oil. Set aside.
- Peel the stalk off your corn on the cob and add a little butter and salt to the outside. Set aside.
- Start by making the dressing. Put the Greek yogurt, honey, seeded jalapeno (cut into 2-3 big chunks), an entire bunch of cilantro (wash, dry, and rip off the stems…no chopping necessary), juice from 1 lime, a little salt, and a whole garlic clove into a large plastic measuring cup or bowl.
- Roughly stir all the ingredients together with a spoon, then use an immersion blender to blitz all the ingredients together. While blending, slowly add a few tablespoons of extra virgin olive oil to loosen it up. Once satisfied with the taste and consistency you can set it aside.
- Heat your grill to medium-high for 10 minutes.
- While you wait for your grill to heat, cut your heirloom cherry tomatoes in half and thinly slice your avocado and red onion. You can also crumble your cotija cheese if you haven’t already. Set toppings aside.
- Place your filet and corn on the grill, giving them each about 3 minutes per side, then take them off and place them on a cutting board.
- While the steak is resting for 3 minutes, cut the corn off the cob leaving it in big chunks if you can.
- After it has properly rested, cut the steak against the grain in thin slices.
- Time to assemble the salad! Place your baby butter lettuce down on a platter and add your ingredients in this order (for the best aesthetics). Steak slices, red onion slices, cherry tomatoes (cut side facing up), avocado slices, corn pieces, and finally the cotija cheese crumbles.
- Drizzle with your homemade cilantro lime dressing and prepare to impress a crowd.
Recipe Video
Fresh, crisp, and poppin' with flavor. This chargrilled corn and steak salad is the perfect summer time treat.
