Steak and Sweet Corn Salad with Basil Vinaigrette

Yesterday I shared a recipe for a delicious Sweet Basil Vinaigrette. There are myriads of ways to utilize this wonderful dressing and it is especially fabulous in this delightful salad. 
Around our house, we generally don’t eat a lot of red meat. When grilling a steak, I usually serve a small portion of the meat and surround it with lots of yummy vegetables or a great salad. This Steak and Sweet Corn Salad is a perfect example of allowing the meat to shine while controlling the portion size. I promise you won’t miss the quantity of steak since this combination of sweet and savory summer ingredients is so delicious.
I like to thinly slice the steak and thread the slices on skewers, but you could also opt to grill the whole steak and slice it thinly after cooking. Either way, it will be delicious! This salad would also be wonderful with grilled chicken or shrimp.
I roast the corn in a high heat oven as it tends to caramelize and sweeten a bit as it cooks. If it’s a warm summer day you can roast the corn early in the day, cut the kernels from the cob and refrigerate until thirty minutes before preparing the salads. You can also roast the corn on the grill before you cook the steaks and allow to cool slightly before adding to the salad.
The cilantro adds a fresh vibrant flavor and the potatoes, while a bit unusual in a salad, are fantastic with the steak and the sweet, brightly flavored dressing.  Juicy red tomatoes add a lovely color contrast and yet another layer of sweet deliciousness. This is a salad you will want again and again on these warm summer evenings!

 Steak and Sweet Corn Salad with Basil Vinaigrette

8 cups fresh salad greens, I used an artisan mix, but feel free to use your favorite greens or whatever looks freshest at the market.
1 cup cilantro, chopped
1 pint cherry or grape tomatoes
4 ears fresh corn, shucked and silk removed
1 ½ tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup tiny potatoes, cooked, drained and halved when cool (or 1 large potatoe diced and cooked until tender, then drained and cooled)
1-1 ½ pounds rib-eye, New York strip or sirloin steak
1 lime, juiced
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Sweet Basil Vinaigrette (from yesterday’s post)


1. Soak 8 wooden skewers in water for 1 hour. For marinade, combine lime juice, olive oil, garlic, salt and pepper in a zip lock bag. Thinly slice steak, lengthwise, and add to marinade in bag. Let sit at room temperature while preparing other components of the salad.
2. Preheat oven to 425. Combine the 1 1/2 tablespoons olive oil, salt and pepper on a sheet pan. Place corn on sheet pan and rub with hands to coat with oil mixture. Roast for 15 minutes, turning every 5 minutes.  You want the corn to be nicely caramelized in spots. Remove from oven and set aside to cool. When cool, cut corn kernels from cobs and set aside.
3. Heat grill to medium high. Thread steak, accordion-style, onto the soaked skewers, packing fairly tight. (You want to pack tightly so that meat doesn’t get done before edges have a chance to nicely brown.) Place on heated grill and cook to desired doneness, flipping once, approximately 5-6 minutes per side. Remove from grill and let sit for 5 minutes before serving.

4. In the meantime, arrange lettuce on 4 large plates. Sprinkle with cilantro. Divide corn, potatoes and tomatoes evenly among salads. Arrange 2 steak skewers atop of each salad and drizzle with Sweet Basil Vinaigrette. Serve and expect rave reviews!

Serves 4

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