Summer Steak Salad

Summer Steak Salad

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Summer Steak Salad

Yields2 Servings
Prep Time30 minsTotal Time30 mins

Comments from the Stone Ridge Chef

For best results, use a fresh, vine-ripened tomato, sweet onions and fresh sweet corn cut off the cob. We recommend cold Meadow Tea as a complimentary beverage, but lemonade will work if you don't have the good stuff. 😉

 3 (or 4) Ears of sweet corn
 1 Medium onion (diced)
 1 Bell pepper
 1 Jalapeño pepper (optional)
 1 Avocado (chopped)
 ½ cup Feta cheese
 2 tbsp Olive oil
 1 tsp Salt
 1 tsp Ground black pepper
 1 tsp Garlic (chopped)
 1 tsp Smoked paprika
 1 tbsp Mayonnaise
 2 tbsp Sour cream
 1 tsp Lime juice
 1 (or 2) Flat iron steaks (12 - 16 oz.)

1

Remove husks and silk from corn

2

Option #1: Brush corn lightly with olive oil and place on grill over high heat until until charred, about 5 minutes. Corn does not need to be thoroughly cooked.

3

Option #2: Cut corn from cob. Place olive oil in frying pan, along with corn. Sauté for about 5 minutes, then remove all but 1 cup of the corn. Fry the remaining corn until you get a nice char.

4

Sauté diced onion and pepper for about 3 minutes, then add chopped garlic and sauté for 1 more minute.

5

Remove from heat and add corn, mayonnaise, sour cream, smoked paprika and lime juice. Stir and let cool.

6

Brush Flat Iron Steak with olive oil, apply salt and pepper to taste.

7

Option #1: Grill at high heat for a few minutes until desired doneness.

8

Option #2: Fry in a cast iron pan at high heat until desired doneness.

9

Slice tomato and arrange slices on plate.

10

Spoon corn mixture liberally on plate.

11

Arrange avocado on plate and scatter feta cheese on top.

12

Slice steak into 1/4 strips and arrange on top of corn mixture.

13

Enjoy!

Ingredients

 3 (or 4) Ears of sweet corn
 1 Medium onion (diced)
 1 Bell pepper
 1 Jalapeño pepper (optional)
 1 Avocado (chopped)
 ½ cup Feta cheese
 2 tbsp Olive oil
 1 tsp Salt
 1 tsp Ground black pepper
 1 tsp Garlic (chopped)
 1 tsp Smoked paprika
 1 tbsp Mayonnaise
 2 tbsp Sour cream
 1 tsp Lime juice
 1 (or 2) Flat iron steaks (12 - 16 oz.)

Directions

1

Remove husks and silk from corn

2

Option #1: Brush corn lightly with olive oil and place on grill over high heat until until charred, about 5 minutes. Corn does not need to be thoroughly cooked.

3

Option #2: Cut corn from cob. Place olive oil in frying pan, along with corn. Sauté for about 5 minutes, then remove all but 1 cup of the corn. Fry the remaining corn until you get a nice char.

4

Sauté diced onion and pepper for about 3 minutes, then add chopped garlic and sauté for 1 more minute.

5

Remove from heat and add corn, mayonnaise, sour cream, smoked paprika and lime juice. Stir and let cool.

6

Brush Flat Iron Steak with olive oil, apply salt and pepper to taste.

7

Option #1: Grill at high heat for a few minutes until desired doneness.

8

Option #2: Fry in a cast iron pan at high heat until desired doneness.

9

Slice tomato and arrange slices on plate.

10

Spoon corn mixture liberally on plate.

11

Arrange avocado on plate and scatter feta cheese on top.

12

Slice steak into 1/4 strips and arrange on top of corn mixture.

13

Enjoy!

Summer Steak Salad
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