Description
A light and fresh summer salad featuring grilled corn, marinated skirt steak, and creamy avocado.
Ingredients
Scale
- 1 lb Skirt Steak
- 2 ears Corn
- 4 cups Romaine Lettuce
- 1 medium Avocado
- 1/2 cup Cotija Cheese
- 1/2 medium Red Onion
- 1/4 cup Chives
- 1/4 cup Olive Oil
- 2 cloves Garlic
- 2 tbsp Lemon Juice
- to taste Salt
Instructions
- Start by marinating the skirt steak in olive oil, minced garlic, and a pinch of salt for at least 30 minutes.
- While the steak marinates, preheat your grill to medium-high heat.
- Once hot, grill the corn for about 10-15 minutes, turning occasionally until it has nice char marks. Remove from the grill and let it cool.
- Grill the marinated skirt steak for about 5-7 minutes on each side, or until it reaches desired doneness. After grilling, let it rest for a few minutes before slicing.
- Meanwhile, thinly slice the red onion and soak it in lemon juice for about 10 minutes to mellow its sharpness.
- In a large bowl, chop the Romaine lettuce and slice the avocado. Cut the grilled corn off the cob and add to the bowl.
- Add the marinated red onion, sliced steak, crumbled Cotija cheese, and chopped chives.
- Drizzle the salad with olive oil and toss everything gently to combine. Adjust salt if needed.
Notes
For maximum flavor, marinate the steak for several hours or overnight. Use fresh herbs and try different cheeses based on preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg