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Grilled Steak & Corn Salad

Grilled Steak & Corn Salad

By Chef Omar Farah
Juicy Alberta striploin steak, grilled to perfection, served over lemon pepper honey butter corn, cherry tomatoes, avocado, feta, and arugula—all finished with a bright homemade chimichurri.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

23 total
  • 1 Alberta striploin steak (10–12 oz)
  • 2 ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup feta cheese, crumbled (optional)
  • 2 cups arugula
  • 2 Tbsp Pomegranate molasses (optional)
  • Olive oil
  • salt, to taste
  • Pepper, to taste
  • 1.5 Tbsp unsalted butter, melted
  • 1 tsp honey
  • 1 tsp fresh lemon juice
  • 1 tsp lemon pepper seasoning
  • pinch of salt
  • 1/2 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2-4 garlic cloves, minced
  • 1/2 tsp chili flakes
  • ¾ tsp oregano
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive oil
  • Salt, to taste

Directions

8 steps

Prepare the Steak:

  1. Step 1

    Season the striploin with salt, pepper, and olive oil. Let rest at room temperature for 15-30 minutes.

Prep Lemon Butter & Grill the Corn:

  1. Step 1

    Preheat grill to medium-high.

  2. Step 2

    As it heats, place a small skillet on your grill and make your lemon butter glaze by combining your butter, honey, lemon juice, and lemon pepper (note: salt may not be needed here as some lemon pepper seasonings contain salt already).

  3. Step 3

    Place husked corn directly on the grill, rotating occasionally. In the last 5 minutes, brush with lemon pepper honey butter as it chars, basting and turning to build up that glossy glaze.

Grill the Steak:

  1. Step 1

    Grill steak for 4–5 minutes per side or until medium-rare.

  2. Step 2

    Let rest 10 minutes, then slice thinly.

Make the Chimichurri:

  1. Step 1

    Mix parsley, cilantro, garlic, chili flakes, vinegar, olive oil, and salt in a bowl.

Assemble the Salad:

  1. Step 1

    Slice kernels off the corn. In a bowl or on a platter, layer arugula, corn, cherry tomatoes, avocado, feta, and sliced steak. Spoon chimichurri overtop.