In all my years of salad eating, I must say this is the one I’ve eaten most over a short period of time. The inspiration behind this salad started after looking at a post on Pinterest. I didn’t have all of the ingredients to make that particular salad at the time and thus, this creation was born. This salad has layers upon layers of flavor that all come together to sing the most beautiful song. Now, let’s talk more about all of those layers.
About the roasted corn
The particular type of corn I use for this salad comes frozen, pre-roasted, and already off the cob. You could certainly leave it as is but I like to jazz it up a bit more. Out of the package, I pour it into a pan with a couple tablespoons of olive oil. On medium heat, I saute the corn and allow it to heat fully. Additionally, season it with granulated garlic and a little salt.
How to make the flank steak
Typically, for the number of servings included in this recipe, I’ll use about half a pound of flank steak. After it’s been cooked, I slice it thin so it’s easier to consume on a salad. If you have time, marinate it with the dry rub for an hour before you cook it.
A good rule of thumb for cooking steak, in particular, is to let it get to room temperature before being cooked. The purpose of this is to help create a juicy steak-if you pull a steak right from the fridge to cook, the outside will cold very quickly while the inside remains ice cold. Furthermore, once the steak has reached completion, let it rest before slicing so the juices can redistribute throughout the meat. You’ll also want to be sure and slice against the grain as opposed to with the grain for the most tender slices.
The dressing pairs perfectly
It’s a spin on a green goddess dressing with Greek yogurt substituted for mayo. Red onion, lime juice, cilantro, greek yogurt, and avocado are the main ingredients in this dressing. Making it is pretty simple, just throw all of the ingredients into a food processor and let it do the work. Season to taste with chili powder, salt, and pepper. In some instances, you may find you’d like your dressing to be a bit thinner. If this is the case, add equal parts water and lime juice until the consistency meets your needs.
I topped the salad with homemade croutons using my recipe for Rosemary Garlic Foccacia Bread, found here-https://handychefblog.com/rosemary-garlic-focaccia-bread/. To turn the bread into croutons, all I did was cut it into small cubes, brush with olive oil, and bake until crunchy. Additionally, I added shaved parmesan cheese, cucumber, and beefsteak tomatoes. Of course, feel free to add whatever else you’d love.
Enjoy this Roasted Corn and Flank Steak Salad with Green Goddess Dressing!!Print
Roasted Corn and Flank Steak Salad with Green Goddess Dressing has layers upon layers of flavor that include an assortment of toppings and a homemade dressing.
For the steak:
1 teaspoon chili powder
1 teaspoon lemon pepper seasoning
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz flank steak
For the salad dressing:
1/2 cup avocado
1/2 cup Greek yogurt
1/4 red onion, chopped
handful of cilantro
juice of 2 limes
1/4 cup water
salt, pepper, and chili powder to taste
For the Roasted Corn:
Salt, pepper, and granulated garlic to taste
For the breadcrumbs:
If you desire homemade breadcrumbs, I suggest you make the Rosemary Garlic Foccacia a couple days before.
- Marinate steak for at least 30 minutes before cooking, leave the steak on the counter prior to cooking for about 20 minutes to take the chill off. Cook steak to desired temperature, about 5 minutes on each side on medium heat, let sit for about 10 minutes before slicing against the grain.
- Combine all ingredients for salad dressing in a food processor or blender. Blend until smooth. Add salt, chili powder and pepper to taste.
- While the steak is cooking, saute corn in a pan coated with a couple tablespoons of olive oil; add salt, pepper, and granulated garlic to taste.
All of the measurements seen above are meant to be spread out over 4 servings including the salad dressing. Consider cutting the recipe in half if you want less.
* I use 8 oz of steak for this salad, spread out over 4 servings
* Add any toppings you’d like! I chose Parmesan cheese, cucumber, and tomato