Mojo Steak Salad with Grilled Corn: Your Ultimate Summer Recipe Guide
Experience the vibrant flavors of summer with this incredible Mojo Steak Salad, perfectly complemented by sweet, smoky grilled corn. The zesty citrus marinade infuses the beef with an irresistible tang, making every bite sing atop a fresh bed of spring greens. This dish isn’t just a meal; it’s a celebration of sunny days and delicious, wholesome eating.
Disclosure: This post is sponsored by Sprouts. As always, all opinions and thoughts are my own.
The arrival of summer is always a joyous occasion, often unofficially kicked off by holidays like Memorial Day weekend. For many, it marks the end of school days and the beginning of boundless summer freedom. While adulthood might mean fewer months off, it ushers in a different kind of joy: the abundance of fresh seasonal flavors, endless sunshine, and the warmth that invites outdoor gatherings and grilling.
This year, celebrations might look a little different, with more of us enjoying the festivities from the comfort of our homes. But being at home doesn’t mean sacrificing flavor or excitement. In fact, it presents a perfect opportunity to get creative in the kitchen and serve up something truly special and delicious for your family, like this incredible Mojo Steak Salad with Grilled Corn.
The Irresistible Allure of Mojo Steak
Mojo is more than just a marinade; it’s a culinary journey. Originating from the Canary Islands and widely popular in Cuban cuisine, Mojo refers to a variety of sauces, often made with garlic, olive oil, and citrus juices. For this steak salad, the marinade is a symphony of tangy lime, sweet orange, pungent garlic, and earthy cumin, with a hint of fresh cilantro. This vibrant blend tenderizes the steak while infusing it with a bright, aromatic flavor profile that perfectly complements the rich beefiness. When grilled, the Mojo marinade creates a beautifully caramelized crust, locking in all that juicy flavor.
Why This Salad is Your Go-To Summer Meal
This isn’t just any salad; it’s a complete, satisfying meal that truly embodies the spirit of summer. The combination of succulent, citrus-marinated steak, crisp spring greens, juicy cherry tomatoes, thinly sliced red onion, and the star of the show – smoky, sweet grilled corn – creates a texture and flavor explosion in every forkful. It’s light yet hearty, refreshing yet fulfilling. Plus, it’s packed with fresh vegetables and lean protein, making it a healthy choice for any day of the week, especially when you’re looking for an alternative to heavier barbecue fare.
Sourcing High-Quality Ingredients from Sprouts
When it comes to seasonal cooking and ensuring the freshest ingredients, Sprouts Farmers Market is my absolute top choice. They consistently offer an incredible selection of flavorful, affordably priced seasonal produce that truly elevates any dish. But it’s not just about the fruits and vegetables; Sprouts is also an excellent destination for high-quality, all-natural USDA Choice Beef.
In recent times, I’ve made a more conscious effort to eat better, and Sprouts makes that goal much easier to achieve. Their beef is raised in the U.S. from purebred, heritage cattle, exclusively for Sprouts, and notably, it contains no added hormones, ever. This commitment to quality makes a noticeable difference in the flavor of the meat, which shines through beautifully in this Mojo Steak Salad recipe. You can truly taste the difference that superior ingredients make.
Beyond the star components of this salad, Sprouts offers a wide array of other barbecue and summer entertaining essentials. From artisanal cheeses and fresh baked goods to an impressive selection of marinades and sauces, you’ll find everything you need to complete your summer feast. You might even find it hard to resist all the tempting options!
Essential Tools for Crafting Your Summer Salad
To create this magnificent Mojo Steak Salad, a few key pieces of kitchen equipment will make your cooking experience seamless and enjoyable:
- A Quality Grill: The most crucial tool for this recipe is, of course, a grill. If you’re serious about smoky flavor, I highly recommend a Traeger grill. Its pellet-fueled system imparts an incredible depth of flavor to both the steak and the corn, taking this dish from great to extraordinary. Any charcoal or gas grill will also work wonderfully to achieve those beautiful char marks and tender results.
- Grilling Tongs: Essential for safely flipping your steak and corn on the hot grill, ensuring even cooking and perfect sear.
- Blender or Food Processor: The homemade vinaigrette comes together effortlessly in a blender or food processor, ensuring a smooth and perfectly emulsified dressing.
- Mixing Bowls: A set of sturdy mixing bowls is indispensable for marinating the steak and, later, for tossing all the salad ingredients together.
Other Yummy Salad Recipes to Explore:
- Miso Marinated Steak Salad
- Bacon Cilantro Lime Grilled Corn Salad
- Avocado Caprese Panzanella Salad
Let’s Make a Yummy Mojo Steak Salad with Grilled Corn!
1. Marinate the Steak for Maximum Flavor
One of the best features of this recipe is that the steak only requires a minimum of one hour to marinate in the flavorful Mojo sauce – a huge win for quick weeknight meals! Simply combine your chosen steak cut with all the marinade ingredients in a large, resealable bag. Ensure everything is well combined by squishing and shaking the bag gently. Then, pop it into the refrigerator. While one hour is sufficient, if you have extra time, letting the steak marinate overnight will result in an even deeper, more profound flavor. The longer it sits, the more those bright citrus and garlic notes will permeate the meat.
2. Grill to Perfection: Steak and Corn
Once your steak has had ample time to marinate, it’s time to fire up the grill! Preheat your grill to a medium-high heat. Carefully remove the steak from the marinade, discarding any excess liquid. Place the steak directly on the hot grates alongside your corn. For a perfectly medium-rare steak, aim for about 4 to 5 minutes per side. Adjust cooking time for your preferred level of doneness. The corn, drizzled with a touch of olive oil, will take approximately 10 to 15 minutes total. Remember to turn the corn cobs every few minutes to ensure even cooking and those irresistible smoky char marks.
3. Whip Up the Zesty Vinaigrette
While your steak and corn are sizzling on the grill, you can quickly prepare the vibrant vinaigrette. This dressing is what ties all the summer flavors together. Simply add all the vinaigrette ingredients, except for the olive oil, into a blender or food processor. Blend until the mixture is thoroughly combined and smooth. Then, reduce the speed to low and slowly drizzle in the olive oil. This gradual addition helps to emulsify the dressing, creating a creamy texture that adheres beautifully to the salad greens without separating.
4. Assemble Your Culinary Masterpiece
With all your components ready, it’s time for the grand assembly! First, carefully remove the tender grilled corn kernels from the cob. Next, in a large mixing bowl, gently toss together half of the prepared vinaigrette with the fresh cherry tomatoes, thinly sliced red onion, crisp mixed spring greens, and the sweet grilled corn kernels. Arrange this vibrant salad mixture on serving plates or in a large platter.
Finally, thinly slice the perfectly grilled Mojo steak against the grain to ensure maximum tenderness. Artfully arrange the steak slices over the top of the salad. For an extra burst of flavor, drizzle the remaining vinaigrette over the entire dish, according to your preference. Serve immediately and savor the incredible blend of flavors and textures.
Need inspiration for a meaty main? Check out my favorite meat recipes page for some tasty ideas.
Frequently Asked Questions
What cut of steak should I use for this Mojo Steak Salad?
For this particular salad, flank steak is an excellent choice. It’s a leaner cut that readily absorbs the marinade’s flavors and cooks relatively quickly. Its fibrous texture, when sliced thinly against the grain, becomes wonderfully tender. However, you can also achieve fantastic results with other cuts like skirt steak or even strip steak, depending on what’s fresh and available at your local Sprouts butcher shop. Each cut offers a slightly different texture and richness, so feel free to experiment to find your personal favorite!
Can I prepare this Mojo Steak Salad for meal prep?
Absolutely! This salad is surprisingly versatile for meal prepping, allowing you to enjoy its fresh flavors throughout the week. To prepare it in advance, follow these simple steps: First, once the steak is cooked, slice it and remove the corn kernels from the cob. Allow both the steak and corn to cool completely to room temperature. In separate meal prep containers, combine the cherry tomatoes, red onion, mixed greens, and corn. Divide the sliced steak evenly on top of each salad portion. The key to successful meal prep is storing the vinaigrette separately. Keep it in a small, airtight container and add it just before you’re ready to eat to prevent the greens from becoming soggy. This method ensures your salad remains fresh and delicious for several days!
Are there any variations or dietary adjustments I can make?
Yes, this recipe is quite flexible! To enhance the salad, consider adding avocado slices for a creamy texture, black beans for extra protein and fiber, or a sprinkle of crumbled feta or cotija cheese for a salty tang. If you prefer a spicier kick, leave some seeds in the jalapeño for the vinaigrette. For a gluten-free meal, simply ensure all your marinade and vinaigrette ingredients are certified gluten-free. The recipe is naturally dairy-free, making it suitable for those with dairy sensitivities.
What if I don’t have a grill? Can I still make this salad?
Certainly! While grilling adds a wonderful smoky depth, you can absolutely make this salad without one. For the steak, you can pan-sear it in a hot cast-iron skillet or bake it in a preheated oven until it reaches your desired doneness. For the corn, you can boil it, steam it, or even roast it in the oven to bring out its sweetness. A broiler can also create some lovely char on the corn if you watch it carefully. The most important thing is to cook your components beautifully before assembling your delicious salad.
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.