As the sun sets on a warm summer evening, my kitchen transforms into a vibrant celebration of flavors. The sizzle of skirt steak on the grill mingles with the sweet aroma of charred corn, creating an invisible invitation for friends and family to gather around the table. This Grilled Summer Steak with Corn and Tomato Salad is not just a dish; it’s an experience—a taste of summer that bursts with freshness and simplicity.
Picture perfectly grilled steak, seasoned to perfection, and paired with a refreshing burst of juicy tomatoes and sweet corn. This quick-to-prepare recipe takes advantage of seasonal produce, making it an ideal choice for busy evenings or those spontaneous gatherings. With each bite, you’ll savor the tender meat contrasted by the crunch of the salad, reminding you that summer’s bounty is truly a gift worth savoring. Ready to impress your loved ones with minimal effort? Let’s dive into this deliciously vibrant dish!
Why is Summer Steak with Corn and Tomatoes so refreshing?
Vibrant flavors: This recipe bursts with the bright, fresh tastes of summer, making it perfect for warm evenings.
Quick and Easy: Prep takes minimal time, allowing you to enjoy more moments with loved ones.
Ultimate Crowd-Pleaser: The combination of juicy steak and sweet corn salad caters to all palates, ensuring everyone is satisfied.
Seasonal Ingredients: Using fresh corn and ripe tomatoes highlights the beauty of summer produce.
Grill Perfection: Achieve a delightful char on the steak that enhances its flavor and texture.
Versatile Serving: Pair it with crusty bread or serve it over greens for a complete meal that dazzles any table.
Summer Steak with Corn and Tomatoes Ingredients
For the Steak
- Skirt steak – The main protein component; tender when grilled to perfection.
- Brown sugar – Adds sweetness that enhances caramelization during cooking.
- Kosher salt – Essential for enhancing flavor and drawing moisture.
- Smoked paprika – Introduces a smoky warmth; substitute with regular paprika if needed.
- Freshly cracked black pepper – Essential seasoning; adjust according to your taste.
For the Salad
- Corn – Fresh corn on the cob provides delightful sweetness and crunch; grill for optimal flavor.
- Olive oil – The base for the dressing; it lends a rich and velvety texture.
- Apple cider vinegar – Balances the flavors with its tangy acidity.
- Garlic – Minced; adds a depth of flavor that elevates the salad.
- Cherry tomatoes – Halved or quartered for added freshness; they bring a sweet burst of flavor.
- Jalapeño – Finely chopped; adds a kick of heat (optional based on preference).
- Scallions – Thinly sliced; both white and green parts add a mild onion flavor.
- Fresh herbs – A mix of parsley, mint, basil, and chives for a fresh finish; choose according to your taste.
Enjoy creating this Summer Steak with Corn and Tomatoes dish that celebrates vibrant summer flavors!
How to Make Summer Steak with Corn and Tomatoes
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Season the Steak: Pat the skirt steak dry and rub it generously with a mixture of brown sugar, kosher salt, smoked paprika, and freshly cracked black pepper. Chill in the fridge for 30 minutes to several hours to enhance the flavors.
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Prepare Corn: Preheat your grill to high heat and grill the corn on the cob for 5-10 minutes, turning occasionally, until it’s charred and smoky. Set it aside to cool after grilling.
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Make Dressing: In a medium bowl, whisk together olive oil, apple cider vinegar, minced garlic, and a pinch of salt and pepper. This dressing will bring all the flavors together.
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Cut the Corn: Once the corn has cooled, carefully cut the kernels off the cob and add them to the dressing. Then, mix in halved cherry tomatoes, finely chopped jalapeño (if using), sliced scallions, and your choice of fresh herbs.
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Cook the Steak: Grill the seasoned steak on high heat for about 2 minutes per side for a medium-rare finish. Let the steak rest for 5-7 minutes to keep it juicy before slicing it against the grain.
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Serve: Arrange the sliced steak on a serving platter, top it with the vibrant corn-tomato salad, and drizzle any collected juices over the steak. Enjoy this refreshing summer dish!
Optional: Add a squeeze of lime juice over the salad for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Summer Steak with Corn and Tomatoes are perfect for meal prep enthusiasts! You can season the skirt steak up to 24 hours in advance, allowing the flavors to deepen—just be sure to keep it refrigerated. The corn salad can also be prepared and stored (without the herbs) in the fridge for about up to 3 days. To maintain the freshness of the salad, mix in the herbs just before serving. When you’re ready to cook, simply grill the steak for about 2 minutes per side for a medium-rare finish and toss the corn salad to combine. This way, you’ll enjoy a delicious summer meal with minimal stress and maximum flavor!
What to Serve with Summer Steak with Corn and Tomatoes?
As the sun sets and friends gather, pairing options elevate your meal experience into a culinary delight.
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Garlicky Bread: Freshly toasted garlic bread offers a crispy texture that’s perfect for soaking up juices, enhancing every bite.
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Mixed Greens Salad: A light salad with a zesty vinaigrette balances the dish, adding freshness that complements the juicy flavors of the steak.
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Creamy Coleslaw: This crunchy, tangy side adds a delightful contrast to the savory steak, creating a playful mix of textures on your plate.
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Grilled Zucchini: Sliced zucchini, lightly charred until tender, brings a smoky sweetness that pairs beautifully with the summer salad elements.
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Crispy Potato Wedges: Golden, seasoned potato wedges add a comforting touch, making them a satisfying companion to the robust flavors of the steak.
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Refreshing Cucumber Salad: A cool cucumber salad, tossed in a light dressing, refreshes your palate between bites, ensuring each mouthful remains exciting.
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Chilled White Wine Spritzer: Sip on a chilled white wine spritzer to complement the meal’s flavors, adding a light, effervescent touch to your dining experience.
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Lemon Sorbet: End your summer feast on a sweet note with a refreshing lemon sorbet, cleansing your palate with its zesty coolness.
Summer Steak with Corn and Tomatoes Variations
Feel free to play with this recipe and make it your own—there’s no wrong way to savor summer!
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Beef Alternatives: Swap skirt steak for flank steak or ribeye to explore different textures and flavors. Each cut offers a unique taste that enhances the dish.
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Vegetarian Delight: Replace the steak with grilled portobello mushrooms or marinated firm tofu for a satisfying vegetarian twist. They’ll take on the flavors beautifully while providing a meaty texture.
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Sweet and Spicy: Add diced mango or peach to the corn salad for a sweet burst that contrasts with the savory steak. The fruit will add a bright, tropical vibe perfect for summer.
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Extra Veggie: Toss in diced cucumbers or bell peppers to the corn salad for an added crunch and fresh flavor. These veggies complement the salad without overpowering the main ingredients.
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Herb Explosion: Experiment with different fresh herbs like cilantro, dill, or oregano to infuse new flavors into the salad. Each herb brings its own unique personality to the party.
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Zesty Dressing: Incorporate lime juice or balsamic vinegar in the dressing for a tangy twist. It will add a refreshing zing that elevates the overall flavor profile.
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Heat it Up: For a spicy kick, include diced serrano or habanero peppers instead of jalapeños. Adjust the amount according to your heat preference for a personalized touch.
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Nutty Crunch: Drizzle with toasted sesame oil or sprinkle with chopped nuts like pecans or almonds for an added layer of texture and richness. This will transform your salad into a gourmet experience.
How to Store and Freeze Summer Steak with Corn and Tomatoes
Fridge: Store leftover steak and corn salad in an airtight container for up to 3 days. If possible, keep them separate to maintain freshness.
Freezer: You can freeze the grilled steak for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: Thaw the steak overnight in the fridge, then reheat gently in a skillet over low heat, adding a splash of broth to keep it moist.
Corn Salad: The corn salad is best enjoyed fresh but can be refrigerated without herbs for up to 2 days—add herbs just before serving to keep them vibrant.
Expert Tips for Summer Steak with Corn and Tomatoes
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Marinate Wisely: For the best flavor, let the skirt steak marinate longer, ideally several hours. This enhances the sweetness and smoky flavor.
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Grill Preparation: Ensure your grill or pan is preheated to high heat before cooking. This allows for a perfect sear, locking in those beautiful juices.
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Slicing Technique: Always allow the steak to rest for 5-7 minutes after grilling. This crucial step keeps it juicy and makes slicing against the grain easier.
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Customize the Salad: Feel free to adapt the corn salad ingredients based on your taste preferences. A squeeze of lime juice can add a refreshing zing to the mix.
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Perfect Doneness: Keep an eye on cooking time—about 2 minutes per side for medium-rare is key for a tender Summer Steak with Corn and Tomatoes.
Summer Steak with Corn and Tomatoes Recipe FAQs
What is the best way to select fresh corn for the salad?
Absolutely! Look for corn that has bright green husks and tightly wrapped kernels. The kernels should be plump and juicy, without any dark spots all over. If possible, choose corn on the cob that feels heavy for its size, as this often indicates it’s fresh and sweet.
How should I store leftover Summer Steak and Corn Salad?
You can store leftover steak and corn salad in an airtight container for up to 3 days in the fridge. It’s best to keep the salad separate from the steak to maintain its freshness and prevent the flavors from melding too much. Just ensure it’s well-sealed to avoid any unwanted odors from infiltrating!
Can I freeze the grilled steak? If so, how?
Very! To freeze the grilled steak, first let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and gently reheat in a skillet over low heat, adding a splash of broth or water to keep it moist.
What if I don’t want the corn salad to become soggy?
Great question! To prevent the corn salad from becoming soggy, you can prepare the base ingredients—corn, tomatoes, and onions—without the dressing a few hours ahead of time. Store separately and drizzle with dressing just before serving. This way, everything stays fresh, and the flavors blend perfectly right at serving time.
Are there any allergy considerations for this recipe?
Absolutely! Before making this delicious Summer Steak with Corn and Tomatoes, check for any allergies to the ingredients. For instance, some people may be sensitive to corn or garlic. You can easily substitute the garlic with shallots or omit it entirely. And for a milder flavor, you could skip the jalapeño in the corn salad if there’s a concern about spice. Always feel free to customize based on everyone’s preferences!
Savor Summer Steak with Corn and Tomatoes Tonight!
Ingredients
Equipment
Method
- Pat the skirt steak dry and rub it generously with a mixture of brown sugar, kosher salt, smoked paprika, and freshly cracked black pepper. Chill in the fridge for 30 minutes to several hours to enhance the flavors.
- Preheat your grill to high heat and grill the corn on the cob for 5-10 minutes, turning occasionally, until it’s charred and smoky. Set it aside to cool after grilling.
- In a medium bowl, whisk together olive oil, apple cider vinegar, minced garlic, and a pinch of salt and pepper. This dressing will bring all the flavors together.
- Once the corn has cooled, carefully cut the kernels off the cob and add them to the dressing. Then, mix in halved cherry tomatoes, finely chopped jalapeño (if using), sliced scallions, and your choice of fresh herbs.
- Grill the seasoned steak on high heat for about 2 minutes per side for a medium-rare finish. Let the steak rest for 5-7 minutes to keep it juicy before slicing it against the grain.
- Arrange the sliced steak on a serving platter, top it with the vibrant corn-tomato salad, and drizzle any collected juices over the steak. Enjoy this refreshing summer dish!