It’s the end of the work week, and Thursday is my favorite day because my husband gets to come home a little bit earlier from work and hang with us. It’s been so hot lately, but the weather was actually perfect today, so I went for a run as soon as Brandon got home. I’ve been running almost every day so far this summer, but it’s so much more pleasant when it isn’t 95 degrees outside! So I had a really good, not so sweaty run today, and when I returned, we got dinner started.
I will admit, my husband is the grill master in our house. After I almost set the house on fire one time trying to grill chicken thighs (my husband says I exaggerate about this but I swear the flames were up to the roof!), I let him do his thing out there.
I’m sure you’ve seen at local festivals or on social media, Mexican street corn has been super trendy lately, so I had the idea to make a dinner out of it and turn it in to a giant, gorgeous steak salad. I love red meat. I’ll take a steak or burger over chicken any day of the week. And a steak salad with grilled corn is the epitome of good summer eats.
I marinated the steak this afternoon in olive oil, lime juice, Worcestershire sauce, cilantro, and salt and pepper. I bought a flat iron steak which is my go to cut, but you could use any cut of steak you prefer (or whatever is on sale!). I let it marinate for a couple of hours, and then took the steak out of the refrigerator about 30 minutes prior to cooking. You never want to grill a cold steak, so it should get close to room temperature before you begin grilling.
My husband started by grilling the corn so I could prepare the salad while he grilled the steak. Once the corn got a nice char, he cut it off the cob and put it in a large bowl. I added the rest of the ingredients including a bell pepper, black beans, red onion, cilantro, a little bit of mayo, and a few seasonings. This salad tastes best a little bit cold, so I put it in the refrigerator until the steak was ready.
Brandon grilled the steak until it was just under medium taking it off the grill when it reached 155 degrees, and then allowed it to rest before slicing. To serve, I layered the Mexican Street Corn Salad and Steak on a large serving platter, and we dug in.
The marinade on the steak was the perfect amount of flavor without taking away from the steak itself, and the salad was light and fresh but filling enough that we didn’t need an additional side with dinner.
The best thing about this meal is that it’s fast and easy enough to have on a weeknight, but it’s also special enough to have on the weekend. It really is an anytime summer dinner that everyone in the family will love!
Happy Thursday! One sleep til the weekend!
Mexican Street Corn Steak Salad
Steak and Marinade:
1 1/2-2 lb flat iron steak
1/4 cup olive oil
2 tbsp lime juice
2 tbsp worcestershire sauce
1 teaspoon garlic salt
1 teaspoon white pepper
Handful chopped cilantro
5 ears corn on the cob
1/2 diced red pepper
1/2 diced red onion
1 diced jalapeno
1 can black beans, rinsed and drained
1/2 cup chopped green onion
1 handful chopped cilantro
1 tablespoon lime juice
2 tablespoons mayonnaise
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon chili powder
1. Mix marinade ingredients together in a large ziplock bag. Add steak and move around in the bag so that the steak is coated in the marinade. Put in the refrigerator and allow to marinate for at least 30 minutes.
2. Peel the husk off of the corn and grill until the corn has a slight char. Cut the corn off the cob and place in a large bowl.
3. Add all of the salad ingredients to the bowl with the corn. Stir and taste. Add more salt and pepper if necessary. Refrigerate for at least a half hour before serving.
4. Grill steak until internal temperature reaches 155. Allow to rest 10 minutes before slicing.
5. Layer salad and steak on a large serving platter.