Summer Steak with Corn and Tomatoes
As the sun shines brighter and the days stretch longer, I find myself craving fresh, vibrant meals that celebrate the season. That’s where this Summer Steak with Corn and Tomatoes comes in. It’s not just a dish; it’s a celebration of summer flavors! Perfect for a quick weeknight dinner or a weekend gathering, this recipe is a surefire way to impress your loved ones. With juicy grilled flank steak paired with a colorful corn and tomato salad, it’s a refreshing option that brings joy to the table. Let’s dive into this delightful summer feast!
Why You’ll Love This Summer Steak with Corn and Tomatoes
This Summer Steak with Corn and Tomatoes is a game-changer for busy nights. It’s quick to prepare, taking just 35 minutes from start to finish. The vibrant flavors of grilled steak, sweet corn, and juicy tomatoes create a mouthwatering experience that’s hard to resist. Plus, it’s a gluten-free dish that’s perfect for summer gatherings, making it a crowd-pleaser that everyone will enjoy!
Ingredients for Summer Steak with Corn and Tomatoes
Gathering the right ingredients is the first step to creating this delicious Summer Steak with Corn and Tomatoes. Here’s what you’ll need:
- Flank steak: This cut is lean and flavorful, perfect for grilling. You can also use sirloin or ribeye for a different taste.
- Olive oil: A must for seasoning the steak and adding richness to the dish.
- Salt and black pepper: Essential for enhancing the natural flavors of the steak.
- Corn: Fresh corn on the cob adds sweetness and a delightful crunch. If fresh isn’t available, frozen corn works too.
- Cherry tomatoes: Their juicy sweetness brightens the salad. Feel free to use any ripe tomatoes you have on hand.
- Avocado: Adds creaminess and healthy fats, balancing the dish beautifully.
- Fresh basil: This herb brings a burst of freshness. If you don’t have basil, cilantro or parsley can be good substitutes.
- Balsamic vinegar: A tangy dressing component that complements the sweetness of the corn and tomatoes.
- Honey: Just a touch adds a hint of sweetness to the dressing, enhancing the overall flavor.
- Lime juice: Fresh lime juice brightens the dish and adds a zesty kick.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these fresh ingredients, as they set the stage for a delightful summer meal!
How to Make Summer Steak with Corn and Tomatoes
Creating this Summer Steak with Corn and Tomatoes is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s get grilling!
Step 1: Prepare the Grill
Start by heating your grill or grill pan over medium-high heat. This step is crucial for achieving that perfect sear on the steak. A hot grill ensures even cooking and those beautiful grill marks that make your dish look as good as it tastes.
Step 2: Season the Steak
Next, rub the flank steak with olive oil, salt, and black pepper. Don’t be shy with the seasoning! This is where the flavor begins. A well-seasoned steak will be juicy and packed with taste, so make sure every inch is covered.
Step 3: Grill the Steak
Now it’s time to grill! Place the steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare. Use a meat thermometer if you have one; you’re aiming for an internal temperature of 130°F. If you prefer it more done, just add a couple of extra minutes.
Step 4: Rest the Steak
Once grilled to perfection, remove the steak from the grill and let it rest for 10 minutes. This step is vital! Resting allows the juices to redistribute, ensuring every bite is tender and flavorful.
Step 5: Grill the Corn
While the steak is resting, toss the corn on the grill. Grill the ears for about 10 minutes, turning occasionally until they’re nicely charred. The grilling process enhances the corn’s natural sweetness, making it a delightful addition to your salad.
Step 6: Prepare the Salad
Once the corn is cool enough to handle, cut the kernels off the cob. In a large bowl, combine the grilled corn, halved cherry tomatoes, diced avocado, and chopped basil. This colorful mix is not only beautiful but also bursting with fresh flavors!
Step 7: Make the Dressing
In a small bowl, whisk together balsamic vinegar, honey, and lime juice. This dressing ties everything together, adding a tangy sweetness that complements the steak and salad perfectly.
Step 8: Combine and Serve
Finally, pour the dressing over the salad and toss gently to combine. Slice the rested steak against the grain into thin strips and serve it topped with the vibrant corn and tomato salad. Enjoy your refreshing summer meal!
Tips for Success
- Let the steak come to room temperature before grilling for even cooking.
- Use a meat thermometer to check for doneness; it’s the best way to avoid overcooking.
- Don’t skip the resting time; it’s key for juicy steak.
- Feel free to customize the salad with your favorite veggies.
- For extra flavor, marinate the steak a few hours before grilling.
Equipment Needed
- Grill or Grill Pan: Essential for that perfect sear. A cast-iron skillet works too!
- Meat Thermometer: Helps ensure your steak is cooked just right. A simple knife can also check doneness.
- Cutting Board: For slicing the steak and prepping veggies.
- Mixing Bowls: Needed for the salad and dressing.
Variations
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the salad for a spicy twist.
- Herb Infusion: Experiment with different herbs like cilantro or mint instead of basil for a unique flavor profile.
- Grilled Peppers: Toss in some grilled bell peppers or zucchini for added color and nutrition.
- Vegan Option: Substitute the steak with grilled portobello mushrooms for a hearty, plant-based alternative.
- Cheesy Delight: Crumble feta or goat cheese over the salad for a creamy, tangy addition.
Serving Suggestions
- Side Dishes: Pair with grilled asparagus or a light quinoa salad for a balanced meal.
- Drinks: A chilled glass of Sauvignon Blanc or a refreshing iced tea complements the flavors beautifully.
- Presentation: Serve on a large platter, garnished with extra basil for a vibrant touch.
FAQs about Summer Steak with Corn and Tomatoes
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is a great choice, you can also use sirloin or ribeye for a different flavor and tenderness. Just adjust the cooking time based on the thickness of the cut.
How can I make this dish ahead of time?
You can prepare the corn and tomato salad in advance and store it in the fridge. Just grill the steak fresh before serving to ensure it’s juicy and flavorful. The salad tastes even better after the flavors meld together!
What can I serve with Summer Steak with Corn and Tomatoes?
This dish pairs wonderfully with grilled vegetables, a light quinoa salad, or even some crusty bread. A chilled glass of white wine or iced tea makes for a refreshing complement.
Is this recipe suitable for meal prep?
Yes! The steak and salad can be stored separately in airtight containers for up to three days. Just reheat the steak gently to maintain its tenderness before serving.
Can I make this dish vegan?
Definitely! Substitute the steak with grilled portobello mushrooms or marinated tofu. The corn and tomato salad will still shine, making it a delicious vegan option!
Final Thoughts
Cooking this Summer Steak with Corn and Tomatoes is more than just preparing a meal; it’s about creating memories. The sizzle of the steak on the grill, the vibrant colors of the salad, and the fresh aromas wafting through the air all come together to celebrate summer. Each bite is a reminder of sunny days and good company. Whether you’re hosting friends or enjoying a quiet dinner at home, this dish brings joy to the table. So fire up that grill, gather your loved ones, and savor the flavors of summer with this delightful recipe!
Print
Summer Steak with Corn and Tomatoes: A Refreshing Recipe!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing summer dish featuring grilled flank steak paired with a vibrant corn and tomato salad.
Ingredients
- 1 ½ pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ears of corn, husked
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Juice of 1 lime
Instructions
- Heat a grill or grill pan over medium-high heat.
- Rub the flank steak with olive oil, salt, and black pepper.
- Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for 10 minutes before slicing.
- While the steak is resting, grill the corn for about 10 minutes, turning occasionally until charred.
- Once cool enough to handle, cut the kernels off the cob and set aside.
- In a large bowl, combine the grilled corn, cherry tomatoes, avocado, and basil.
- In a small bowl, whisk together balsamic vinegar, honey, and lime juice.
- Pour the dressing over the corn and tomato mixture and toss gently to combine.
- Slice the rested steak against the grain into thin strips and serve topped with the corn and tomato salad.
Notes
- For added flavor, marinate the steak in a mixture of olive oil, garlic, and herbs for a few hours before grilling.
- You can substitute the flank steak with sirloin or ribeye for a different taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
