Mojo Steak Salad With Grilled Corn
Citrusy mojo flavors are infused into the steak AND salad, making it the best summery salad!
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equipment
ingredients
Mojo Steak
- 2 lbs flank steak
- Juice of 2 limes about 3 Tbsp
- Juice of 1 orange about 1/4 cup
- 1/3 cup olive oil
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro leaves
Salad
- 1 Tbsp olive oil
- 1 corn on the cob husk removed
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 6 cups mixed spring greens
Vinaigrette
- 1/2 jalapeño seeded and minced
- 2 cloves garlic minced
- 1/4 cup chopped fresh cilantro leaves
- Juice of 1 orange about 1/4 cup
- Juice of 1 lime about 1 Tbsp
- Juice of 1 lemon about 2 Tbsp
- 1 Tbsp apple cider vinegar
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2/3 cup olive oil
instructions
- In a large resealable bag, add all the steak, lime juice, orange juice, olive oil, garlic, cumin, salt, pepper, and cilantro for the mojo steak. Squish everything around until well-combined. Place in the refrigerator to marinate for at least 1 hour, up to overnight.
- When ready to cook, preheat the grill. Remove steak from marinade and discard the marinade. Grill the steak until medium rare or until desired doneness. For medium rare, it took about 5 minutes per side. At the same time, drizzle the corn with 1 Tbsp olive oil and grill. This will take about 10 to 12 minutes, turning every few minutes. Remove steak and corn from heat.
- While the steak and corn is grilling, add all ingredients for the vinaigrette to a blender or food processor. Process on high until combined, then turn to low speed. Slowly drizzle in oil and process until combined.
- Remove corn kernels from cob. Thinly slice steak.
- Toss half the vinaigrette, corn, cherry tomatoes, red onion, and spring greens. Top with sliced steak and drizzle with remaining vinaigrette, as desired. Serve.