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Cilantro is a key ingredient in many salsa recipes, bringing a burst of freshness and a vibrant flavor that elevates any dish, particularly in a summer steak salad. This aromatic herb not only enhances the taste of the corn salsa but also adds a cultural significance, as it is a staple in various cuisines, especially in Mexican and Latin American dishes. The bright, fragrant leaves of cilantro can transform a simple salsa into a flavor powerhouse, creating a perfect balance with the savory notes of grilled steak. For those who may not enjoy cilantro, consider substituting it with fresh parsley or basil, which can also provide a refreshing taste.

Grilled Steak Salad with Corn Salsa

Beat the summer heat with a Sizzling Summer Steak Salad featuring delicious corn salsa! This vibrant dish combines juicy ribeye steak with fresh greens and a zesty corn medley, creating a delightful burst of flavor in every bite. Perfect for backyard barbecues or a refreshing weeknight dinner, this salad balances protein and veggies, making it both satisfying and nutritious. Impress your friends and family with this eye-catching meal that celebrates the essence of summer dining.
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Ingredients
  

For the Steak:

2 ribeye steaks (about 1-inch thick)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

For the Corn Salsa:

1 cup fresh corn kernels (or 1 can of sweet corn, drained)

1/2 red onion, finely chopped

1 jalapeño, seeded and finely minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

For the Salad:

6 cups mixed greens (recommend arugula, spinach, and romaine)

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Prepare the Steak: In a small mixing bowl, combine the olive oil, minced garlic, smoked paprika, salt, and pepper. Mix until well combined. Rub this flavorful marinade generously over both sides of the ribeye steaks. Let the steaks marinate at room temperature for at least 30 minutes to enhance the flavors.

    Make the Corn Salsa: In a medium-sized bowl, combine the fresh corn, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper. Stir the mixture well to blend all the ingredients. Set aside for a few minutes to allow the flavors to meld and intensify.

      Grill the Steaks: Heat your grill to high. Once hot, carefully place the marinated steaks on the grill grates. Grill for approximately 4-5 minutes on each side for medium-rare doneness, adjusting the grilling time based on your preferred level of doneness. Remove the steaks from the grill and allow them to rest for about 5 minutes to retain their juices.

        Assemble the Salad: In a large serving bowl, lay out the mixed greens as the base. Layer the sliced avocado, halved cherry tomatoes, and cucumber slices on top of the greens for a refreshing contrast.

          Slice the Steak: After the resting period, slice the steaks against the grain into thin strips to ensure tenderness. Gently lay the steak slices over the arrangement of greens and vegetables.

            Top with Corn Salsa: Generously spoon the fresh corn salsa over the steak and salad, ensuring each serving gets a delightful burst of flavors.

              Serve: For a savory boost, sprinkle crumbled feta cheese on top if desired. Serve the salad as is or drizzle with your favorite dressing for added flavor. Enjoy this vibrant and satisfying dish with friends or family!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                  - Presentation Tips: Serve the salad in individual bowls or on a large platter for a family-style meal. Garnish with extra lime wedges and a sprinkle of cilantro for a pop of color and freshness.