Print Options:

Summer Steak Salad

Yields2 ServingsPrep Time30 minsTotal Time30 mins

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. ;)

Summer Steak Salad

 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.)

Remove husks and silk from corn


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.


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.


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


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


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


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


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


Slice tomato and arrange slices on plate.


Spoon corn mixture liberally on plate.


Arrange avocado on plate and scatter feta cheese on top.


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



Nutrition Facts

Servings 2