Zesty Mojo Steak Salad with Grilled Corn: Your Ultimate Summer Dinner Recipe
The Mojo Steak Salad with Grilled Corn offers an exquisite fusion of vibrant, sun-drenched flavors, making it the quintessential summer dish. The zesty, aromatic marinade ensures the beef is incredibly tender and bursting with taste, perfectly complementing a refreshing bed of spring greens. The addition of sweet, smoky grilled corn kernels elevates this salad, infusing every bite with irresistible summer deliciousness.
Disclosure: This post is sponsored by Sprouts. As always, all opinions and thoughts are my own.
For many, the arrival of Memorial Day weekend signals the unofficial start of summer. It’s a time when school year routines begin to fade, replaced by the promise of longer days, warm evenings, and a much-anticipated season of relaxation and freedom. As kids, we eagerly looked forward to months off, filled with endless play and sun-drenched adventures. While adulthood may bring a different rhythm, the essence of summer, with its fresh flavors, abundant sunshine, and outdoor celebrations, remains a cherished part of our year.
This year, celebrations might look a little different. Instead of large gatherings and bustling picnics, many of us will be enjoying the holiday and the coming summer months from the comfort of our homes. But “at-home” doesn’t have to mean “less delicious.” In fact, it presents a wonderful opportunity to focus on creating truly memorable meals with exceptional ingredients.
Embracing the season’s bounty is key to crafting delightful summer dishes, and this Mojo Steak Salad with Grilled Corn is a perfect example. It’s designed to bring bright, bold flavors to your table, proving that even a quiet celebration can be incredibly gourmet. This recipe allows you to serve up something truly special and flavorful for your family, transforming an ordinary meal into an extraordinary culinary experience.
Discovering Quality Ingredients at Sprouts
When I envision seasonal cooking, my thoughts invariably turn to Sprouts Farmers Market. It stands out as an unparalleled destination for sourcing fresh, flavorful produce that’s both high-quality and affordably priced. Beyond the vibrant fruits and vegetables, Sprouts is also my go-to for all-natural USDA Choice Beef, a crucial component for this incredibly tasty steak salad.
During my time at home, I’ve redoubled my efforts to eat well and choose ingredients that not only taste good but also make me feel good. Sprouts’ beef fits this philosophy perfectly. I can feel confident about what I’m serving because their beef contains no added hormones, ever. It’s proudly raised in the U.S. and sourced from purebred, heritage cattle, a standard exclusive to Sprouts. This commitment to quality ensures that every cut is exceptional, delivering superior flavor and tenderness that genuinely makes a difference in recipes like this Mojo Steak Salad.
The superior quality of the beef is truly transformative, and you’ll notice the rich, deep flavors infused by the mojo marinade come through beautifully. While you’re there, you can easily pick up all your other barbecue favorites and fresh produce to complete your summer meals. Sprouts offers such a wide array of excellent options, it’s hard to resist stocking up on all their fresh and wholesome offerings!
Essential Equipment for a Perfect Mojo Steak Salad
To master this Mojo Steak Salad with Grilled Corn, having the right tools on hand will make the cooking process smooth and enjoyable. Here are the must-haves for this delicious recipe:
- Grill: The most critical tool for this recipe is, without a doubt, a good grill. I highly recommend a Traeger grill, as it infuses the steak and corn with an incredible smoky flavor that’s hard to achieve with other methods. However, any outdoor grill will work beautifully to achieve those desired char marks and smoky notes.
- Tongs: Essential for flipping the steak and corn on the grill safely and efficiently, ensuring even cooking and perfect grill marks.
- Blender or Food Processor: The vinaigrette for this salad comes together incredibly fast and smoothly in a blender or food processor, creating a perfectly emulsified dressing.
- Mixing Bowls: A set of sturdy mixing bowls is necessary for marinating the steak, tossing the salad ingredients, and preparing the vinaigrette.
- Resealable Bag: Ideal for marinating the steak, allowing the flavors to deeply penetrate the meat with minimal mess.
- Sharp Knife and Cutting Board: For slicing the steak thinly and preparing your fresh vegetables.
If you’re looking for more delightful salad inspirations, be sure to check out these other yummy recipes:
- Miso Marinated Steak Salad
- Bacon Cilantro Lime Grilled Corn Salad
- Avocado Caprese Panzanella Salad
Creating Your Delicious Mojo Steak Salad with Corn
Let’s dive into the simple yet rewarding steps to assemble this incredible summer salad. Each component is designed to maximize flavor and create a harmonious dish.
Marinate the Steak for Maximum Flavor
The secret to incredibly flavorful and tender steak lies in the mojo marinade. The good news is, it only needs to marinate for at least an hour, making it a fantastic option for a weeknight meal. Simply place your chosen cut of steak along with all the marinade ingredients – lime juice, orange juice, olive oil, minced garlic, ground cumin, salt, pepper, and fresh cilantro – into a large resealable bag. Give it a good shake to ensure the steak is thoroughly coated, then pop it in the refrigerator. If you have more time, let it marinate overnight. The longer the steak soaks in this vibrant citrus and herb mixture, the deeper and more intense its flavor will become, yielding an even more delicious result.
Grill to Perfection: Steak and Corn
Once your steak has sufficiently marinated and you’re ready to cook, it’s time to fire up the grill. Preheat your grill to a medium-high heat. Remove the steak from the marinade, discarding any excess, and place it on the hot grill alongside your corn on the cob (which you’ve drizzled with a touch of olive oil and removed the husk from). For a perfectly medium-rare steak, aim for about 4 to 5 minutes per side. Adjust cooking time for your desired level of doneness. The corn will take slightly longer, approximately 10 to 15 minutes in total. Remember to turn the corn cobs every few minutes to ensure even cooking and beautiful charring on all sides. Once cooked, remove both the steak and corn from the grill and let the steak rest for a few minutes before slicing.
Whip Up the Zesty Vinaigrette
While your steak and corn are grilling, you can quickly prepare the vibrant vinaigrette. This dressing ties all the flavors of the salad together beautifully. In a blender or food processor, combine all the vinaigrette ingredients except the olive oil: seeded and minced jalapeño, minced garlic, fresh cilantro leaves, orange juice, lime juice, lemon juice, apple cider vinegar, ground cumin, kosher salt, and freshly ground black pepper. Blend on high until all ingredients are well combined and smooth. Then, reduce the speed to low and slowly drizzle in the olive oil until the mixture is fully emulsified and creamy. This slow addition helps create a stable, velvety dressing.
Assemble Your Gorgeous Salad
Now for the grand finale – assembling your delicious Mojo Steak Salad! First, carefully remove the grilled corn kernels from the cob using a sharp knife. Next, in a large mixing bowl, combine half of the prepared vinaigrette with the fresh spring greens, halved cherry tomatoes, thinly sliced red onion, and the grilled corn kernels. Toss gently to ensure all the ingredients are lightly coated. Thinly slice the rested steak against the grain to maximize tenderness. Arrange the sliced steak beautifully on top of the tossed salad. Finish by drizzling the remaining vinaigrette over the entire salad, according to your preference. Serve immediately and enjoy the burst of summery flavors!
Need more inspiration for meaty mains? Explore my extensive meat recipes page for a variety of tasty ideas that will impress any palate.
Frequently Asked Questions
What cut of steak should I use for this Mojo Steak Salad?
For this vibrant salad, I find that flank steak works exceptionally well because it absorbs the marinade flavors beautifully and cooks relatively quickly. Its lean profile and robust texture are perfect for slicing thinly and adding to a salad. However, if flank steak isn’t available at your local Sprouts butcher shop, skirt steak or strip steak are also excellent alternatives that will deliver fantastic results. Both absorb marinades well and offer great flavor.
Can I make this Mojo Steak Salad for meal prep?
Absolutely! This Mojo Steak Salad is fantastic for meal prep. To prepare it in advance, follow these simple modifications: First, grill your steak and corn as directed, then slice the steak and remove the corn kernels from the cob. It’s crucial to let both the steak and corn cool completely to room temperature before assembling. Once cooled, combine the cherry tomatoes, red onion, mixed greens, and corn in a large bowl. Divide this salad mixture evenly into your meal prep containers. Place the sliced steak on top of each salad portion. Store the vinaigrette in a separate small container. This prevents the greens from getting soggy. When you’re ready to eat, simply drizzle the dressing over your salad. This method ensures your salad stays fresh and delicious throughout the week!
What are some good side dishes to pair with this salad?
While the Mojo Steak Salad with Grilled Corn is a complete meal on its own, you can enhance it with a few simple sides. A crusty baguette or some garlic bread would be perfect for soaking up any extra dressing. For a lighter touch, consider a simple fruit salad with tropical flavors like mango or pineapple to complement the citrus notes of the mojo marinade. A refreshing glass of iced tea or a light summer cocktail would also pair wonderfully.
Mojo Steak Salad With Grilled Corn
equipment
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Stainless Steel Mixing Bowls
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Vitamix Blender
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9-Inch Tongs
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Hickory Hardwood Grill Pellets
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Traeger Lil Tex Elite 34 Pellet Grill
ingredients
- 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
- 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
- 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
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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.
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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.
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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.
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Remove corn kernels from cob. Thinly slice steak.
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Toss half the vinaigrette, corn, cherry tomatoes, red onion, and spring greens. Top with sliced steak and drizzle with remaining vinaigrette, as desired. Serve.