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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Packed with juicy steak, sweet corn, avocado, and cherry tomatoes, this summer steak salad is full of fiber, healthy fats, and protein. Toss it with herby garlic steak dressing, or switch things up with balsamic, honey vinaigrette, or green goddess dressing. Perfect for grilling season!
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Add corn, red onion, chickpeas, avocado, cherry tomatoes, and herby dressing into a large bowl and mix well. Set aside without refrigerating.
Season your steak with sea salt, black pepper, garlic powder, onion powder, rosemary, thyme, and olive oil.
Pan fry, oven cook, or grill steak to your preferred temperature. Let cool for about 10 minutes, then cut into slices or cubes.
Place steak on top of your corn salad and mix well.
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You can switch up the dressing by using balsamic, honey vinaigrette, or green goddess dressing for a different flavor profile.
For best results, do not refrigerate the salad before serving to maintain its fresh texture and flavor.
Can I use a different cut of steak?
Yes, you can use any steak of choice, such as sirloin, ribeye, or flank steak.
What can I substitute for chickpeas?
You can substitute chickpeas with black beans, kidney beans, or even cooked lentils.
Can I make this salad ahead of time?
You can prepare the salad ingredients and dressing ahead of time, but it's best to cook and slice the steak just before serving.
Is this salad gluten-free and dairy-free?
Yes, this salad is gluten-free and dairy-free as long as you use GF/DF dressings and seasonings.
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just thaw and cook it before adding to the salad.
