Best 4 Grilled Steak With Greek Corn Salad Recipes

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!

GRILLED STEAK SALAD

Steps:

• Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
• Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
• Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
• Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

WILD ROCKET AND GRILLED CORN SALAD

Steps:

• Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
• Preheat a grill or grill pan over medium heat.
• Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
• In a large bowl, toss the corn with the dressing and the fresh herbs.
• To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.

GRILLED STEAK WITH GREEK CORN SALAD RECIPE

Steps:

• 1. Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 tsp salt and a few grinds of pepper in a medium bowl. Remove 2 Tbsp of the vinaigrette to a large bowl, set aside. Add the cucumber, tomatoes, red onion, feta to the bowl with the remaining vinaigrette: toss to coat. 2. Grill the corn, turning occasionally, until charred in spots, about 8 min; remove to a cutting board. Meanwhile season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 min. Flip and cook until browned o the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat. 3. Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.