Make a perfect outdoor dish that pairs a
grilled steak with a lovely corn and bean
Becky Low shares her recipe for grilled steak
and corn salad.
Grilled Steak and Corn Salad
2 pounds (1-inch or more thick) tender beef steak
2-4 tablespoon steak rub or seasoning of choice*
4-5 ears fresh corn (or 2 ½ cups frozen corn)
2 teaspoons butter
1 can (15 oz) seasoned black beans (about 1 ½ cups)
1 avocado, peeled and diced
1 roma tomato, chopped
¼ cup red bell pepper, diced
¼ cup snipped fresh cilantro
1 cup crumbled Feta cheese
Chili Lime Dressing (see below)
Prepare dressing and set aside.
Season steak to taste. Grill to desired doneness. NOTE:
Meat will continue to cook once removed from the grill.
Remove from grill, cover with foil and rest 10 minutes. I
like to use a probe thermometer and cook beef until
temperature reads 135 degrees; meat will continue to cook
to about 145 degrees during resting. Cook longer for more
well done meat.
Corn may be prepared in two ways. 1. Outdoor Grill corn on
cob: Husk and remove silk from fresh corn; rub well with
butter, salt and pepper to taste; place on medium grill,
turn often to avoid burning corn and grill until golden and
tender (about 8-10 minutes). Do not overcook and dry out.
Cool and cut corn from cob. 2. Pan Grill frozen corn: Heat
non-stick skillet over medium high heat; add butter swirl
to coat pan. Add frozen corn, salt and pepper to taste; pan
grill, stirring occasionally until corn is golden (about 8
Drain and rinse black beans; toss with diced avocado,
chopped tomato, cooked corn, tomato, bell pepper and
Arrange lettuce on individual or a serving platter. Slice
meat across-grain in thin slices and arrange slices over
lettuce; top with corn salad, sprinkle with cheese and
drizzle with salad dressing.
For delicious dairy recipes and nutrition information go
dairycouncilutnv.com or on
For nutrition research go to nation
Chile Lime Dressing
Whisk together or place in a small jar and shake well – ¼ cup
lime juice, 2 tablespoons oil, 2 tablespoons honey, ½
teaspoon chili powder (more or less to taste) and 2-3 drops
Tabasco sauce (optional, to taste). Salt and pepper to taste.
Drizzle over salad.