Description
A vibrant, smoky summer salad combining tender grilled steak, charred corn, and fresh herbs. Balanced by zesty lemon dressing, creamy avocado, and tangy cotija for a protein-packed, halal-friendly meal.
Ingredients
1 lb Skirt Steak
2 ears Corn
4 cups Romaine Lettuce
1 medium Avocado
1/2 cup Cotija Cheese
1/2 Red Onion
1/4 cup Chives
Extra virgin olive oil
Minced garlic
Lemon juice
Salt
Instructions
Chop skirt steak into 2-3 portions
Whisk olive oil, minced garlic, lemon juice, and salt in a bowl
Coat steak evenly and let rest 15-20 minutes
Oil corn husks or intact ears (skip if pre-husked)
Preheat grill to 400°F (200°C)
Grill corn 12 minutes, turning occasionally until charred
Cut kernels off the cob immediately after grilling
Heat grill to high for blackened crust
Cook steak 3 minutes per side for medium-rare; check internal temperature
Rest steak 10 minutes before cubing
Whisk olive oil, minced garlic, and lemon juice for dressing (add salt to taste)
Toss romaine lettuce with dressing
Top with grilled corn, steak cubes, avocado, cotija, and chives
Serve fresh or chilled
Notes
Use flank steak if unavailable
Canned corn works without grilling
Marinate red onion slices in 1 tablespoon vinegar for 15 minutes to reduce sharpness
Cilantro or parsley can replace chives
Queso fresco is an acceptable cheese substitution
- Prep Time: 25
- Cook Time: 35
- Category: trends
- Method: Grilling/Assembling
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg