Sliced Steak with Roasted Corn Salsa
Fire up your grill for this flavor-packed recipe featuring tender sliced steak paired with a vibrant roasted corn salsa. Juicy ribeye or sirloin is generously seasoned with smoky paprika and garlic, then grilled to perfection for a deliciously charred crust. The roasted corn salsa, a mouthwatering medley of sweet grilled corn, tangy lime juice, zesty red onion, and ripe cherry tomatoes, adds a fresh and colorful contrast to the savory steak. Optional ingredients like jalapeño and avocado bring additional layers of heat and creaminess to this versatile dish. Perfect for summertime barbecues or weeknight dinners, this recipe is quick, with just 20 minutes of prep time, and serves up to four. Serve it with a squeeze of lime and a sprinkle of fresh cilantro for a truly irresistible, restaurant-quality meal enjoyed right at home!
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Recipe Information
Ingredients
- 1 lb Steak (ribeye or sirloin)
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 Corn on the cob
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 0.25 cup Cilantro
- 2 tbsp Lime juice
- 1 Jalapeño (optional)
- 1 Avocado (optional)
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly onto both sides of the steak.
Drizzle 1 tablespoon of olive oil over the steak and set aside to marinate while you prepare the corn salsa.
Brush the corn on the cob with the remaining tablespoon of olive oil and place them on the grill. Grill for 10-12 minutes, turning occasionally, until the kernels are charred and cooked through.
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and transfer to a large mixing bowl.
Dice the cherry tomatoes, finely chop the red onion and cilantro, and (if using) dice the jalapeño and avocado. Add all the vegetables to the bowl with the roasted corn.
Add the lime juice to the bowl and toss well to combine. Season the roasted corn salsa with salt and pepper to taste, then set aside.
Grill the steak for 4-5 minutes per side for medium-rare, or longer depending on your doneness preference. Remove the steak from the grill and let it rest for at least 5 minutes before slicing.
Slice the steak against the grain into thin strips and serve it alongside the roasted corn salsa. Optionally garnish with extra cilantro or lime wedges.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
