Recipe: Grilled Corn and Grass-Fed Steak Salad

Freshly shucked corn and perfectly ripe tomatoes are the very definition of summer.  Toss in a grill and additional seasonal produce, like radishes and scallions, and you’ve got yourself one easy breezy warm weather salad.  Here I’ve paired the abovementioned with grass-fed steak in a way that will satisfy the healthy to the hearty.  Whether for a weekend barbecue, weeknight dinner or afternoon lunch, this salad will not disappoint.

For more on how to prepare grass-fed steak, click here.

Grilled Corn and Grass-Fed Steak Salad

Serves 4

For the steak:


  • 1 ½ pounds grass-fed skirt or flank steak (about ½” thick)
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon chopped garlic
  • 2 teaspoons crushed red pepper flakes


Rinse the steak and pat it dry using a paper towel.  Season both sides of the steak with salt and pepper.  Whisk together oil, lime juice, garlic and red pepper.  Transfer mixture to a re-sealable plastic bag and add the steak, seal and shake to coat.  Refrigerate for at least 2 hours (up to overnight) to tenderize and flavor the steak.

Bring steaks to room temperature before grilling.  Heat a well-oiled grill pan or outdoor grill on high heat.  Remove steaks from marinade and grill over medium-high heat for 5-7 minutes each side for medium doneness. If you like your steak rare, you can remove it from the heat earlier.  If you like your steaks medium-well/well-done, cover and cook on low heat for an additional 5-10 minutes, checking every few minutes until they reach the desired doneness.  Remove steak from heat and let rest for 5 minutes.  Thinly slice the steak crosswise, against the grain.

For the salad:


  • 1 bunch scallions, trimmed
  • 3 ears fresh corn, shucked
  • 3 tablespoons canola oil
  • 2 teaspoons sea salt, divided
  • 1 pint grape tomatoes, halved
  • 6 radishes, thinly sliced
  • 3 cups baby arugula, rinsed
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon freshly ground black pepper
  • ¼ cup crumbled feta cheese


Heat a well-oiled grill pan or outdoor grill on high heat.  Toss corn and scallions with 1 tablespoon of oil and 1 teaspoon salt, grill on medium-high heat until browned, about 3-4 minutes per side.  Remove from heat and set aside.  Once cooled, cut corn from cob and chop scallions.  In a large bowl mix corn and scallions with tomatoes, radishes, and arugula.  Whisk remaining oil with lime juice, honey, salt and black pepper; toss with salad making sure to coat well.

Divide salad among 4 plates, arranging sliced steak on top.  Sprinkle with feta cheese and additional black pepper if you like.  Serve.



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