Grilled Steak and Corn Salad

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Serves 4
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Grilled Steak and Corn Salad: Light and fresh salad perfect for summer! Everything is cooked on the grill. Really fresh Asian-inspired flavors. Great for weekday lunches as well! | macheesmo.com
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Light and fresh salad perfect for summer! Everything is cooked on the grill. Really fresh Asian-inspired flavors. Great for weekday lunches as well!

Ingredients

1 - 1 1/2 pounds flank steak
1 tablespoon olive oil
1 tablespoon soy sauce
2 limes, juice only
1 tablespoon rice vinegar
1 tablespoon Gochujang sauce
1 teaspoon black pepper
2 ears sweet corn
1/2 small green cabbage, sliced thin
2 cups baby spinach, chopped
1 cup bean sprouts
1 carrot, grated
4-6 radishes, sliced thin
4 scallions, diced
Handful cilantro
Soy sauce, for dressing
Sesame oil, for dressing
Sesame seeds, garnish
Optional: Cooked wheatberries

Instructions

  1. Whisk together olive oil, soy sauce, lime juice, gochujang, rice vinegar, and pepper. Marinate flank steak in the mixture for at least 30 minutes or make it in advance.
  2. Preheat grill to medium-high direct heat. Grill flank steak for 8-10 minutes per side until it registers about 135 degrees F. in the thickest part of the steak. Cooking time might vary depending on grill and steak thickness. Grill corn alongside steak for a few minutes per side.
  3. When steak is done, remove it from grill and wrap it tightly in foil. Let it rest for 10 minutes before slicing it.
  4. Meanwhile, make the rest of the salad by slicing cabbage and tossing with other ingredients including the corn (sliced off cob). For a heartier meal, stir in 2 cups of cooked wheatberries.
  5. To assemble salad, drizzle salad with a small amount of soy sauce and sesame oil (go very light). Top salad with sliced (against the grain) flank steak. Top with sesame seeds as a garnish.

Leftover salad keeps great for lunches. Store salad and steak separately.