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grilled steak salad with avocado, corn, cheese and chimichurri dressing

Grilled Flank Steak Salad with Corn (video)

45 minutes prep + 10 minutes cook
4 servings
The best grilled steak salad with grilled corn, avocado and zesty chimichurri sauce as the dressing!

Ingredients 

For Grilled Flank Steak:

  • 1 large flank steak, about 2 lbs
  • 2 to 3 tbsp olive oil
  • 2 to 3 limes
  • Coarse sea salt
  • 2 tsp smoked paprika
  • 2 tsp chipotle chili powder
  • 1 ½ tsp ground coriander
  • 1 tsp ground cumin
  • 6 minced garlic cloves
  • 3 tbsp fresh chopped cilantro

For Corn:

  • 2 to 3 ears of corn
  • 1 tbsp butter
  • Salt, smoked paprika, chipotle chili powder

For Salad:

  • 8 to 10 cups spring greens
  • 10 to 12 cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1 small red onion, sliced
  • ½ cup crumbled feta, blue, or gorgonzola cheese

For Chimichurri Dressing:

  • 1 bunch fresh cilantro
  • 1 bunch fresh parsley
  • 1 avocado
  • juice from 1 lime
  • 4 to 5 garlic cloves
  • 1 tsp salt
  • 1/3 cup olive oil
  • 1 tsp chili pepper flakes, optional

Instructions

Marinating the Steak:

  • Prepare the flank steak first. Place the steak into a large casserole or baking pan. Drizzle all over with olive oil and squeeze the juice of 2 to 3 limes. Season the steak generously sea salt, smoked paprika, chili powder, coriander and cumin. Add the minced garlic and cilantro and rub the seasonings into the steak very well. Cover the steak and place into the refrigerator to marinate for 30 to 45 minutes.

Preparing the Salad Toppings:

  • Meanwhile, prepare the remaining salad ingredients. For the corn, bring a medium-sized pot of water to a boil, add the corn and cook it for 10 minutes. Remove it from the water onto a tray, then rub the butter all over. Season the corn lightly with salt, smoked paprika and chili powder. Set aside.
  • Slice the tomatoes, avocado and red onion, then a set aside. Fill a large salad bowl or platter with the spring greens.

Avocado Chimichurri Dressing:

  • Place all the chimichurri ingredients into a food processor: cilantro, parsley, avocado, lime juice, salt, garlic and olive oil. Pulse for 30 seconds to a minute, until a smooth dressing forms.

Grilling the Steak:

  • Grilling: Preheat your outdoor grill to 600F over high heat for about 10 minutes. Once the grill grates are extra hot, add the flank steak in the center and place the corn on the sides. Grill the steak for 4 to 6 minutes per side, depending on thickness. Close the grill lid to cook the steak faster. For a medium doneness, cook the steak to 145F. Check the temperature using a meat thermometer. Turn the corn every couple of minutes until it’s lightly charred all over.

Assembling the Steak Salad:

  • Allow the grilled steak to rest on a carving board for at least 5 to 10 minutes. Then, use a sharp carving knife and slice the beef into thin slices, cutting against the grain. Cut the strips into smaller pieces for the salad.
  • Place the grilled corn into a bowl and use a knife to cut away the kernels from the cob.
  • To assemble the salad, layer the grilled corn, red onion, tomatoes and cheese over the spring greens. Add the sliced avocado on top. Add the grilled, sliced flank steak on top.
  • Dress the salad with the prepared chimichurri sauce. If the sauce is too thick, thin it out with more olive oil and lime juice. Sprinkle freshly chopped cilantro over top, if desired. Serve the salad while the steak is still warm, with a side of slice baguette.

Nutrition

Calories: 874kcal | Carbohydrates: 33g | Protein: 58g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1006mg | Potassium: 1881mg | Fiber: 11g | Sugar: 7g | Vitamin A: 3683IU | Vitamin C: 75mg | Calcium: 237mg | Iron: 7mg