BBQ Steak and Corn Salad
I’m officially in my barbecue era, and this steak and grilled corn salad is the first recipe I’ve barbecued this year. It’s the salad of my dreams — I could literally drink the creamy basil dressing, which is so good, and the combination of fresh and barbecued ingredients is just perfect.
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 10 minutes
To ensure your flank steak is tender and juicy, it’s important to let it rest for 10 minutes after cooking before cutting. This gives the juices time to redistribute themselves throughout the meat.
You can replace the flank steak with ribeye or striploin steak. The important thing is to choose a cut that can be grilled quickly at a high temperature.
Yes, this salad is great for meal prep. It will keep for 2–3 days in the refrigerator.
You can replace basil with coriander or parsley, or with a mixture of herbs containing dill or mint.
Steak and Grilled Corn
- 1 flank steak, 650-800 g
- 4 ears of corn
- Oil
- Salt
- Pepper
Creamy Basil Vinaigrette
- 1 cup (30 g) well-packed basil leaves
- 1/2 cup (115 g) light or regular mayonnaise
- 1 garlic clove
- 2 tablespoons (30 ml) white wine vinegar
- 2 teaspoons (10 ml) honey
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Salad
- 4 Lebanese cucumbers, cubed
- 2 cups (300 g) cherry tomatoes, cut into 4 pieces
- 2 cups (260 g) small sweet peppers, sliced (or 1 red bell pepper, thinly sliced)
- 1 avocado, cubed
- 1/3 cup (50 g) sliced pickled red onion (or raw)
Steak and Grilled Corn
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- Preheat the barbecue to a high temperature.
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- Pat the flank steak dry with kitchen roll to remove any excess moisture. Brush the steak and corn on the cob with oil, then season generously with salt and pepper. Season the corn with salt.
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- Oil the barbecue grill and cook the steak for about 4 minutes on each side for medium-rare, or continue cooking until it is done to your liking. Leave the steak to rest for 10 minutes. Cook the corn for 10 minutes, turning a few times, until nicely toasted.
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- Cut the steak into cubes and remove the kernels from the cobs.
Creamy Basil Vinaigrette
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- Place all the ingredients for the dressing in a blender. Blend until smooth.
Salad
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- In a large salad bowl, combine all the salad ingredients, steak and grilled corn with the dressing. Serve!
