The best grilled steak salad with grilled corn, avocado and zesty chimichurri sauce as the dressing!
For Grilled Flank Steak:
1large flank steak, about 2 lbs
2 to 3tbspolive oil
2 to 3limes
Coarse sea salt
2tspchipotle chili powder
1 ½tspground coriander
6minced garlic cloves
3tbspfresh chopped cilantro
2 to 3ears of corn
Salt, smoked paprika, chipotle chili powder
8 to 10cupsspring greens
10 to 12cherry tomatoes, halved
1large avocado, sliced
1small red onion, sliced
½cupcrumbled feta, blue, or gorgonzola cheese
For Chimichurri Dressing:
juice from 1 lime
4 to 5garlic cloves
1tspchili pepper flakes, optional
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.