Grilled Skirt Steak With Cucumber and Corn Salad

 

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Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.

Directions Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 Place the corn on the grill. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat. Light the grill or heat the broiler to high.

Pat steak dry with paper towels. On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side.

To assemble the salad: in a large salad bowl, toss the spring mix with some of the salad dressing. Then toss in the radishes, tomatoes, red onion, feta, grilled corn, and steak. Pour the rest of the dressing over the salad.

Taste for salt and pepper before serving. Drizzle the steak with olive oil and place on the grill. Cook without moving around until nicely charred then flip and continue to cook until medium rare, about 5 minutes total.

Remove the steak to. The “salad” begins with a simple corn and tomato saute with green onions and fresh rosemary in a small amount of oil. It’s then transferred to a bowl and finished off with red wine vinegar and a little salt and pepper.

Let the salad marinate a bit while you grill the steak. Sprinkle steak with 1/2 teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil. Step 3 Oil the grill rack (see Tip).

Corn Salad Cucumber Salad Egg Salad Fruit Salad Baked potatoes and grilled steak go together like summer and sunshine. These potatoes are par-boiled for a few minutes, then tossed with olive oil and simple seasonings and “baked” on the grill. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, TABASCO ® Chipotle Sauce and salt; toss to mix well.

Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once. To serve, plate steak with corn salad.

List of related literature:

This sauce is fantastic on grilled red peppers or eggplant, as a dip for raw endive spears or steamed asparagus or artichokes, or drizzled over thinly sliced grilled skirt or flank steak.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

In this recipe, grilled sirloin or top round strips are tossed with salad greens, bell pepper, red onion rings, and dressing.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Place the steak strips on the cauli-rice and add the grilled peppers and onion.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Season with salt and freshly salad mix to the dressing {not the other way around] and ground black pepper before you add the dressing.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Add the arugula, and toss to coat.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Adjust the seasonings; remove the bay leaf and serve the dish topped with strips of roasted red pepper.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Remove from the grill, add more salt and pepper if necessary and serve immediately with a salad.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

can’t go wrong with a mixture of melted butter or olive oil, garlic, and a little salt and pepper brushed on mushrooms of all kinds, asparagus, or slices of skin-on eggplant that are then grilled on both sides.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Add a grind of pepper, remove from the heat and serve very hot, accompanied by the arugula, dressed with oil,

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Serve it with an avocado chimichurri and the creaminess from the avocado and kick from the vinegar will perfectly complement the steak!

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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26 comments

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  • *HINT* You can use a bunt pans opening to stabilize the ears of corn for scraping, and the kernels fall inside the bunt pan, it works great!

  • I’m not a big spicy food eater. The seasoning has enough kick to it already. So instead of using all those peppers in the mix I used bell pepper, onion, cilantro instead

  • you know what makes this video 1000000000x better to watch? turn the sound all the way down and say, “alexa, play despacito”. you’re welcome.

  • Malcolm, just made your Mojo Ribs with corn salad and BBQ Beans. WOW! Been doing bbq a long time and it has such flavor it is amazing. Grilled Corn Salad might become addictive!

  • I tried ‘hitting the pit’ the way you showed. The ER doctors called me a Suicide Patient and had armed guards at my door the whole time. Thanks, Red.

  • About to grill some corn myself. I’ll have to try this next time. I don’t have all the ingredients on hand, so I’m doing your mexican street corn instead. Cool trick stacking the wax cubes too. Way better than having hot newspaper flying around.

  • A trick for a clean ear of corn after cooking is to cut the stalk side about an inch up where the cob starts, hold the husk and silk on the other end, and gently squeeze and pull the ear out. Then all you are left with is the husk and silk together and a clean ear of corn.

  • I was looking for a different way to do corn at Thanksgiving and found and did this recipe. HOLY COW Batman!!!! Unbelievable how you came up w a side that explodes in the mouth with flavors.Went so well, the fam demanded it again for Christmas. Thank you so much for the hit dish!!!

  • This recipe is my favorite recipe this summer. I think it tastes better reheated as a leftover. Maybe because everything marinates in it. Thumbs up.

  • Now I make those hummus in the middle of the night and will keep it for tomorrow…

    Thank you Sanne, love your recipes
    N warm hugs from Jakarta, Indonesia
    ����

  • Hey Malcolm Reed…
    I don’t know if you read thru all your comments or not, but if you do… this one’s for you.
    I JUST picked up a char griller off set smoker 3 days ago. My first smoker ever… and I already wanna upgrade to a great one… I’m addicted. Some of the product I have been pulling off the grates, are so damn delicious, I honestly can’t believe it’s something that ‘I’ made. But anyways… after I bought the unit, I turned to the almighty YouTube God’s to get some recipe ideas and learn some techniques. I found your channel within the first 3 or 4 videos I watched, and was hooked pretty much immediately man. You do a great job of making it educational, but keeping it fun and flowing good at the same time. Subscribed to the grill master. Keep the vids comin, I’ll keep watching.

  • Never heard of corn salad. I saw this video Saturday morning and was grilling corn in the evening. This salad was fantastic and is sure to be a favorite bbq side. Thx again Malcolm.

  • For more vegan options, you can make some miso marinated eggplant, tofu and mushroom brochettes, some babahanoush (it’s like a houmous but with eggplant instead of the chickpeas, it’s amazing). ��

  • How many grills do you own? lol
    But on a serious note for a good starter smoker that is 100% coals/wood no electric/propane etc what would you recommend? Ideally in the $550 and less range, thanks!

  • Can you do a smoked chuck roast but without being pulled after cooking? Also a smoked lamb shoulder? I’m going to do your pork belly burnt ends this weekend. Keep up the great videos. Your videos are the best. Thank You.

  • Nice job Malcom, something different is good right before the 4th. We always soak our corn in water for half hr maybe so it gets some steam action on the grill. I will try this, looks great

  • Made this yesterday and it came out AMAZING! Jalepeno gave it just enough pop and the flavor was outstanding. This is a disk that I will absolutely be doing again

  • I can see how much you love to cook especially healthy and moreover delicious meals. I have to try cooking healthy meals for my health and beauty just like you. I’ve been watching your vlogs and it’s almost done. Sanne,your recipes are so helpful. Thank you!

  • I always cook fresh corn inside of its sleeves.  It “steams” the inside as it cooks.  But I usually cut off the “fluff” on the tip of the corn to prevent it from catching fire.  I also soak mine for a bit before putting them on the grill, for the same reason to prevent any possible fire.  

    DO NOT DO WHAT HE DID!  He’s wearing gloves.  The corn will be HOT, so peel it with caution if you are bare handed.

    End product looks good!

  • Hiya Malcolm did you let the corn cool down, as a little unsure as worried bout the creme cheeses and sour cream going melted and watery

  • In one of another �� videos, she said she love to tear the lettuce up. Makes it look more pretty. I guess if you’re eating it right then, it doesn’t matter.

  • Why cant she pronuce somethings right… pecon instead of pecan, creapes instead of crepes and chilipotli instead of chipotle… like it aint that hard to say everyone tryna be different.

  • Got sick to my stomach listening to 5 seconds of Biden stumble through his nonsense before I could skip to the video and then was hungry again.

  • That looks really good but, come on. If you want to keep your vegetarian friends, you’ve got to do more for them than, “Oh, yeah. I left the meat off your plate.”

  • MARY’S CRACKERS ARE SOOO GOOD! My absolute favorite! I’ve never tried the garlic kind though�� love the other kind so much!
    You’re videos are beautiful, as are you! Thank you for all your positivity and healthy recipes/life style videos as well!��

  • Cud I suggest you to use Indian Desi ghee…cow ghee to be more precise for your own use ma’am. May be u can read about it and get inspired. Take care.