Mexican Street Corn Steak Salad

Ingredients

• 1 lb flank steak (or any cut you prefer)
• 1 lime juice (juice of 1 lime for marinade)
• 2 tbsp olive oil (for marinade)
• 1 tbsp balsamic vinegar (for marinade)
• 1 tbsp brown sugar (or coconut sugar)
• salt (for spice mixture)
• black pepper (for spice mixture)
• garlic powder (for spice mixture)
• onion powder (for spice mixture)
• 4 corn (ears of corn)
• 1 shallot (finely chopped)
• 1 jalapeño (seeds removed, finely chopped (optional))
• 2 cup cherry tomatoes (baby heirloom or cherry, quartered (one pint))
• 2 cup snap peas (chopped (one 8oz package))
• 0.5 cup cilantro (finely chopped)
• 0.25 cup Greek yogurt (or coconut yogurt)
• 2 tbsp mayonnaise
• 2 lime juice (juice of 2 limes for salad)
• salt (to taste for salad)
• black pepper (to taste for salad)
• 0.75 cup cotija cheese (shredded, or vegan parmesan)

Steps

1. 1

   In a small bowl, mix the lime juice, olive oil, balsamic vinegar, brown sugar, salt, pepper, garlic powder, and onion powder to create the steak marinade.

2. 2

   Place the 1lb flank steak in the marinade and refrigerate for 1 to 4 hours (do not exceed 4 hours).

3. 3

   Preheat your grill to medium heat for the corn and medium-high heat for the steak.

4. 4

   Grill the corn on medium heat for 3-5 minutes on each side, turning three times total until charred and cooked through.

5. 5

   While the corn is cooking, add the chopped snap peas, tomatoes, jalapeño, shallot, and cilantro to a large mixing bowl.

6. 6

   Add the yogurt, mayonnaise, lime juice, salt, and pepper to the bowl with the vegetables and mix well to combine.

7. 7

   Grill the marinated steak on medium-high heat for 4-5 minutes on each side to achieve a good sear.

8. 8

   Continue cooking the steak until the internal temperature reaches 130°F (54°C) for medium-rare.

9. 9

   Remove the steak from the grill and let it rest for 10 minutes.

10. 10

    Once the corn has cooled slightly, cut the kernels off the cob. Tip: cut the kernels directly into the salad bowl to prevent them from scattering.

11. 11

    Give the salad a final mix and toss in the shredded cotija cheese.

12. 12

    Slice the rested steak against the grain into thin strips.

13. 13

    Serve the steak over the corn salad, optionally topping with additional cilantro and cheese.

Notes

Do not marinate the steak for more than 4 hours as the acid in the lime juice and vinegar will begin to break down the meat's texture too much. Cutting the corn kernels inside the bowl is a great tip to keep your workspace clean.

Nutrition per serving

• main
• salad
• steak
• grilled
• summer
• mexican street corn
• elote
• high-protein