Steak Roasted Corn & Avocado Salad
This hearty and flavorful salad combines juicy steak, roasted corn, creamy avocado, and zesty lime dressing for a satisfying and nutritious meal.
Equipment
- Grill or grill pan
- Tongs
- Knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 2 pieces ribeye steak about 8 oz each
- 2 ears corn husked
- 2 avocados sliced
- 4 cups mixed greens
- 1 lime zested and juiced
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1/4 cup cilantro chopped
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Season the steak with a pinch of salt, pepper, paprika, and ground cumin.
- Grill the steak for 4-5 minutes per side for medium-rare, or to your preferred doneness. Remove from heat and let it rest for 5 minutes.
- Place the corn on the grill and roast, turning occasionally, until charred evenly on all sides, about 8-10 minutes. Allow to cool and then cut kernels off the cob.
- In a small mixing bowl, combine lime juice, lime zest, honey, olive oil, and a pinch of salt. Whisk until the dressing is emulsified.
- Slice the steak thinly against the grain. Arrange mixed greens on a serving plate, then top with avocado slices, roasted corn, and steak slices.
- Drizzle with the lime dressing and garnish with chopped cilantro. Toss lightly and serve immediately.
Notes
For extra flavor, you can add crumbled queso fresco or a sprinkle of chili powder to the salad. Serve with tortilla chips for added crunch.