Grilled Steak Salad Recipe

Season steak

Pat the skirt steak dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Let rest at room temperature 15–20 minutes while you prepare other components.

Grill or pan-sear

Heat a grill or heavy skillet (cast iron) over high heat until very hot (about 500°F on a gas grill or until a drop of water sizzles and evaporates). Place the steak on the grill or skillet and cook 3–4 minutes per side for medium-rare (internal temp ~125–130°F), or adjust time for desired doneness. Avoid moving the steak while searing to get a good crust.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into 1/4-inch slices and keep warm until assembling salad.

While the steak rests or cooks, heat a skillet or grill pan over medium-high heat. Toss 1 cup corn kernels with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add to the hot pan in a single layer and cook, undisturbed, 3–5 minutes until charred in spots. Stir and cook another 1–2 minutes to char additional sides. Remove from heat and set aside to cool slightly.

Combine 1/2 cup packed fresh cilantro, 3 tablespoons lime juice, 3 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon ground cumin, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor. Blend until smooth and emulsified. Taste and adjust seasoning or sweetness. If too thick, add 1 teaspoon water at a time to reach desired consistency.

In a large bowl, place 5 cups mixed salad greens. Add 1 cup halved/chopped tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion (if using), 1/4 cup chopped cilantro and sliced avocado (if using).

Drizzle about two-thirds of the cilantro-lime vinaigrette over the salad (reserve the rest for serving) and toss gently to coat the greens and vegetables evenly.

Arrange the sliced skirt steak over the dressed salad, then scatter the charred roasted corn on top. Drizzle additional vinaigrette to taste. Finish with a light sprinkle of salt and pepper if needed and serve immediately.