Go Back
Print Pin

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.
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Plum Street Collective

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!