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This Lemony Garlic Steak Salad is fresh and delicious, filled with steak, corn off the cob, arugula, cucumbers, chives, dill, & goat cheese.

One thing I love in a good salad is a deliciously seared meat on top of lots of herby veggies. The key to this delicious and fresh salad is the Lemony Garlic sauce. Half of the sauce is used as a marinade for the steak, and the other half is reserved as a dressing to slather over the corn, cucumbers, dill, chives, and arugula. The result is a bright and fresh salad with lots of flavor profiles. The salty and lemony steak contrasts nicely with the sweet corn, crisp cucumbers, and creamy goat cheese crumbles.

For this Lemony Garlic Steak Salad, you can cook the steak however you’d like. I prefer it medium but my kid like it medium well, so I cooked some of it longer for them. Everyone in my family loves this steak! I used a large flank steak from Costco (they have great quality meat – but any flank steak or even a skirt steak will work).

Another thing I love about this salad is how easy it is to adapt into a dinner everyone in your family will love. Serve the steak on its own with a side of corn on the cob, and these delicious mashed potatoes and you have a perfect meal!

You can also use the steak to make steak sandwiches, which is one of our favorite ways to use these leftovers.

when life gives you
lemons, just Add them
in your recipe

Lemony Garlic Steak Salad with Corn

This Lemony Garlic Steak Salad is fresh and delicious, filled with steak, corn off the cob, arugula, cucumbers, chives, dill, & goat cheese.

Plum Street Collective

Prep Time 1 10

Cook Time 20

Total Time 1 30

Serving Size 6

Ingredients

Lemony Garlic Dressing / Marinade

1 cup olive oil
1/3 cup fresh lemon juice
2 tablespoons sugar
1/4 cup minced garlic
2 teaspoons garlic powder
2 teaspoons dried oregano
1 tablespoon dijon mustard
4 teaspoons salt (plus more for after meat is cooked)
1/2 teaspoon black pepper

Other Salad Ingredients

2-3 lbs. flank steak (or skirt steak)
3-4 ears corn on the cob
1 large English cucumber
1/2 cup crumbled goat cheese (buy pre-crumbled if you can)
1/4 cup chives, chopped fine
2 tablespoons fresh dill, chopped
5-6 cups arugula (about 5 oz.)

Instructions

Dressing/Marinade

First, whisk all the ingredients for the dressing together in a large bowl or glass jar. Mix or shake until well incorporated.
Save half of the marinade in the fridge, and pour the other half over the steak.
Cover the steak and let it marinate for 60 – 90 minutes.

Salad Prep

While the steak is marinating, you can chop the cucumbers, chives, and dill. Set aside.
It helps to prep all your salad ingredients before cooking the steak.
Heat a large, lightly salted pot of water to a boil. Place cobs of corn into the boiling water and heat for about 3-4 minutes, until the color is bright yellow.
Remove from heat and set aside. Once cool enough, cut the corn off the cob.
Mix the cut corn, chopped cucumbers, dill, and chives in a bowl and pour about half of the remaining chilled dressing over it. Mix it well. This helps marinate the veggies a little.
Chill until ready to serve.
Now you're ready to cook the steak. You can grill the steak or you can heat a large nonstick skillet to medium-high heat. Once the pan is very hot, use tongs to place the marinated flank steak into the pan (you don't need oil because it has so much in the marinade).
Sear the steak on each side until it reaches your desired level of color – about 5-6 minutes per side for medium, about 7-9 minutes per side for medium well (depending on how thick your flank steak is).
Once steak is cooked, remove from heat and place on a large wooden cutting board. Immediately salt it and cover it (I like to use flake salt for this step).
Cover it with aluminum foil to rest for 5-7 minutes.
Once rested, using a very sharp knife, cut the steak against the grain into strips for your salad bowls.
Now you can build your salad – start with arugula, then top with the corn mixture, the steak, the goat cheese crumbles, and the rest of the dressing. Toss well to combine. Enjoy!

I hope you love this recipe! It’s the perfect addition to your favorite salad lineup. And tag me me @plumstreetcollective on Instagram if you get a chance to make it. Happy cooking!