Grilled Steak Salad with Grilled Corn | How to Make Flank Steak | with Chimichurri Sauce

feta cheese

🥗Healthier: goat cheese

💰Cheaper: crumbled queso fresco

Goat cheese offers a tangy flavor with fewer calories.

Start by marinating the flank steak in a casserole dish.

Drizzle olive oil over the steak and rub it in on both sides.

Squeeze juice from two limes over the steak, noting not to use lime juice if marinating overnight.

Season the steak with salt flakes, smoked paprika, chipotle chili powder, cumin, and coriander on both sides.

Sprinkle six minced garlic cloves over the steak and rub them in, followed by three tablespoons of freshly chopped cilantro.

Let the marinated steak chill in the fridge for about 30-40 minutes while prepping other ingredients.

Pre-cook corn by boiling it in a medium-sized saucepan filled with water for 10 minutes.

After boiling, season the corn with butter, salt, smoked paprika, and chipotle pepper.

Preheat the outdoor grill to 550-600°F for about 10 minutes.

Place the marinated flank steak and seasoned corn on the grill, cooking the steak for 5-6 minutes on the first side before flipping.

Use a meat thermometer to check the steak's internal temperature, aiming for about 140°F for medium doneness.

Let the steak rest for 10 minutes to redistribute the juices before slicing it with a long carving knife.

Slice the grilled corn off the cob into a bowl.

In a large bowl, layer spring greens, grilled corn, sliced red onions, cherry tomatoes, crumbled feta cheese, and sliced avocado.

Fan out the sliced steak on top of the salad and sprinkle fresh cilantro over it.

Add sliced limes on the side for squeezing over the salad.

Drizzle avocado chimichurri sauce over the steak and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens