Steak with Mexican Inspired Corn Salad

December 8, 2012 by

steak with corn salsa or salad

We usually eat the same vegetables with our steak, and although they are delicious, I really wanted steak with something lighter and different. Tim doesn’t really eat salad except for coleslaw and I wasn’t keen on something with a lot of dressing, so I thought I could make a salsa/salad type concoction with corn instead. We had some beautiful sweet corn and peppers/capsicums so I thought a nice lightly chargrilled salad would be delicious. This will definitely be a regular for us as it’s a great healthy, one pan, low oil, low sodium, gluten free meal that can be ready in 20 minutes.

Serves 2

  • 3 cobs fresh corn, husks removed
  • 1/2 cup each of red, yellow and green capsicums (peppers)
  • 1/2 red onion or 1 banana shallot
  • 1 bunch baby asparagus, cut into thirds
  • 4 cocktail or Chat potatoes
  • 1 tablespoon extra virgin olive oil
  • Squeeze of lime (optional)
  • 2 small fillet steaks or cut of your choice (cooking time will change if you use different steak)

Firstly, bring your meat to room temperature while you prep your vegetables. Season the steak with salt and leave on a plate.

Preheat a grill pan to medium high heat. Halve or quarter your potatoes and place them around the edge of your pan, then put the corn in the middle. Cut your capsicums into small pieces and cut the onion into chunks. Set aside separately.

steak with corn salsa or salad

Cooked corn, grill ready for the asparagus and capsicums


Continue to cook your corn and potatoes, turning the corn regularly. You can tell when each side is cooked as it turns from a raw pale yellow colour to a bright and glossy sunshine yellow. After about 12-15 minutes, remove the corn and cut the kernals off, placing in a bowl. Take the potatoes off the grill and add to the bowl also.

Add your onion to one side of the grill pan and your steak to the other. Turn your steak every 15 seconds. When your onions just have the raw edge off, add your asparagus and toss with tongs. Keep turning your steak. A small eye fillet will take 4-5 minutes to cook medium. Keep checking it with your finger and take it off to rest when it’s cooked to your liking.

Once the asparagus is bright green and tendercrisp, remove it and the onion and place in the bowl with the corn and potatoes. Add the capsicums to the pan and toss with your tongs until they are no longer raw but are not soft. Tip into the bowl with the rest of the vegetables and toss with the olive oil and squeeze of lime if desired.

By this time, your steak should be rested. Serve your steak on top of your corn salad.

steak with corn salsa or salad


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