Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Book a timeBook a time
Checkout
Total number of items in your cart 0. Cart amount $0.00.
Minimum: $35.00
Promotions
Favourites
Lists
Regulars
Recipes
Grilled Steak & Corn Salad

Grilled Steak & Corn Salad

By Chef Omar Farah
Published on August 14, 2025
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.
Shop for ingredients

Time and servings

30 minsTotal time
3Servings
15 minsPrep time
15 minsCooking time

Ingredients

  • 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.