With refreshing flavours off the grill you’ll be sure to enjoy this colourful and hearty dinner salad. A creamy dressing adds a wonderful backdrop to the juicy steak, crisp grilled corn and fresh herbs. Brought to you in partnership with Osteoporosis Canada.
Grilled Steak Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes 4 servings 1x
Ingredients
5 tbsp (75 mL) canola or vegetable oil, divided
2 tsp (10 mL) ancho chili powder
½ tsp (2 mL) ground cumin
½ tsp (2 mL) salt, divided
2 cobs corn, husked
2 pitas
1 Beef Rib Eye Grilling Steak, 1/2 inch (1 cm) thick (about 8 oz/250 g)
¼ cup (60 mL) plain Greek yogurt
2 tbsp (30 mL) mayonnaise
1 small clove garlic, minced
½ tsp (2 mL) grated lime zest
1 tbsp (15 mL) fresh lime juice
¼ tsp (1 mL) pepper
1 can (14 oz/398 mL) black beans, drained and rinsed
1 large tomato, seeded and diced
¼ cup (60 mL) crumbled feta cheese
3 tbsp (45 mL) chopped fresh cilantro
Mixed greens (optional)
Fresh cilantro leaves (optional)
Instructions
- Stir together 3 tbsp (45 mL) of the oil, chili powder, cumin and ¼ tsp (1 mL) of the salt in a small bowl. Brush corn cobs and pitas lightly with oil mixture; set aside.
- Pat steaks dry with paper towel and brush all over with remaining oil mixture.
- Grill corn in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 8 minutes, turning to cook all sides, until tender. At the same time, grill steak, turning twice or more, for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare desired at the least. Transfer steak to a cutting board and let rest for 5 minutes; transfer corn to a bowl and let cool slightly. Grill pita, turning once, for about 2 minutes or until grilled marked; set aside.
- Meanwhile, whisk together remaining oil, yogurt, mayonnaise, garlic, lime zest and juice, pepper and the remaining salt in a large bowl. Cut kernels from corn. Add corn, beans and tomato to the yogurt/mayo mixture; stir well to coat.
- Cut or tear pitas into pieces. Carve steak into thin slices across the grain and add to salad with feta and chopped cilantro; stir to combine. Divide greens onto plates (if using) and top with salad. Serve with pitas and fresh cilantro leaves, if desired.
