Avocado Corn Steak Salad
Avocado Corn Steak Salad
Ingredients
For the Salad
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil, for searing
- 5 ounces arugula, roughly chopped
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/2 red onion, finely diced
- 1 1/2 cups frozen yellow corn kernels, roasted
- 2 avocado, cubed
- 1/4 cup Parmesan cheese, grated or shaved
For the Creamy Cilantro-Lime Dressing
- 1 bunch fresh cilantro, stems removed
- 1 jalapeño pepper, halved, seeded (for less heat)
- 2 garlic cloves
- 4 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream
- 1/4 cup olive oil
- 1 teaspoon chili lime seasoning
- 1/2 teaspoon salt
- 2 tablespoons water, as needed for consistency
Instructions
- 1
Prepare the Creamy Cilantro-Lime Dressing: In a food processor, combine the fresh cilantro, halved jalapeño pepper, garlic cloves, lime juice, sour cream, 1/4 cup olive oil, chili lime seasoning, and 1/2 teaspoon salt. Process until smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of water until desired consistency is reached. Set aside.
⏱️ 5 min
- 2
Cook the Steak: Pat the ribeye steak dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steak in the hot skillet and sear for 4-6 minutes per side for medium-rare, or until a rich brown crust forms and it reaches your desired doneness. Remove steak from the skillet and let it rest on a cutting board for 5-10 minutes. Thinly slice the steak against the grain.
⏱️ 20 min
- 3
Roast the Corn: While the steak is resting, if using frozen corn, heat a dry skillet over medium-high heat. Add the frozen yellow corn kernels and cook, stirring occasionally, until lightly charred and heated through, about 5-7 minutes. If using pre-roasted corn, ensure it is warmed.
⏱️ 7 min
- 4
Prepare Salad Components: Roughly chop the arugula. Halve or quarter the cherry tomatoes. Finely dice the red onion. Halve the avocados, remove the pit, score the flesh into a grid pattern, and scoop out the cubes.
⏱️ 10 min
- 5
Assemble the Salad: In a large mixing bowl, combine the chopped arugula, halved cherry tomatoes, diced red onion, roasted corn, and cubed avocado. Gently toss to mix.
⏱️ 3 min
- 6
Finish and Serve: Arrange the thinly sliced steak on top of the vegetable mixture in the bowl. Sprinkle generously with grated or shaved Parmesan cheese. Drizzle the creamy cilantro-lime dressing over the entire salad. Toss everything together until all components are well coated with the dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Corn Steak Salad
Ingredients
For the Salad
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil, for searing
- 5 ounces arugula, roughly chopped
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1/2 red onion, finely diced
- 1 1/2 cups frozen yellow corn kernels, roasted
- 2 avocado, cubed
- 1/4 cup Parmesan cheese, grated or shaved
For the Creamy Cilantro-Lime Dressing
- 1 bunch fresh cilantro, stems removed
- 1 jalapeño pepper, halved, seeded (for less heat)
- 2 garlic cloves
- 4 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream
- 1/4 cup olive oil
- 1 teaspoon chili lime seasoning
- 1/2 teaspoon salt
- 2 tablespoons water, as needed for consistency
Instructions
- 1
Prepare the Creamy Cilantro-Lime Dressing: In a food processor, combine the fresh cilantro, halved jalapeño pepper, garlic cloves, lime juice, sour cream, 1/4 cup olive oil, chili lime seasoning, and 1/2 teaspoon salt. Process until smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of water until desired consistency is reached. Set aside.
⏱️ 5 min - 2
Cook the Steak: Pat the ribeye steak dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the steak in the hot skillet and sear for 4-6 minutes per side for medium-rare, or until a rich brown crust forms and it reaches your desired doneness. Remove steak from the skillet and let it rest on a cutting board for 5-10 minutes. Thinly slice the steak against the grain.
⏱️ 20 min - 3
Roast the Corn: While the steak is resting, if using frozen corn, heat a dry skillet over medium-high heat. Add the frozen yellow corn kernels and cook, stirring occasionally, until lightly charred and heated through, about 5-7 minutes. If using pre-roasted corn, ensure it is warmed.
⏱️ 7 min - 4
Prepare Salad Components: Roughly chop the arugula. Halve or quarter the cherry tomatoes. Finely dice the red onion. Halve the avocados, remove the pit, score the flesh into a grid pattern, and scoop out the cubes.
⏱️ 10 min - 5
Assemble the Salad: In a large mixing bowl, combine the chopped arugula, halved cherry tomatoes, diced red onion, roasted corn, and cubed avocado. Gently toss to mix.
⏱️ 3 min - 6
Finish and Serve: Arrange the thinly sliced steak on top of the vegetable mixture in the bowl. Sprinkle generously with grated or shaved Parmesan cheese. Drizzle the creamy cilantro-lime dressing over the entire salad. Toss everything together until all components are well coated with the dressing. Serve immediately.
⏱️ 2 min