Steak Salad with Charred Sweet Corn Relish

 
Steak Salad with Charred Sweet Corn Relish

It’s been ugly hot here, temps in the upper 80’s and 90’s with very humidity. I didn’t sign up to live in Atlanta, so can you all keep your weather down there? Please and thanks! With the heat, the farm, work, and family I have been relying on some favorite salads because they are so quick and easy. The other bonus is that they make good use of all the vegetables coming out of the garden right now.  

Last week I found myself gifted with a two nice sirloins from a friend who is new to raising grass fed beef. I also had a stockpile of sweet corn, tomatoes, serrano chilies and romaine, so I couldn’t wait to make this Steak Salad with Charred Sweet Relish. It comes together super quick, but do yourself a favor and set up the relish in the am, it is so much tastier. 

Steak Salad with Charred Sweet Corn Relish  

The choice of protein here is truly your own. I used two 6 ounce sirloins for a dinner salad cooked on the rare side.  

Ingredients 

  • 1 large ear of fresh sweet corn, kernels removed

  • 1 Serrano pepper seeded and sliced

  • 1/2 Sweet onion sliced

  • 1 large tomato diced (I use our own San Marzano)

  • 1 Small head of Romaine chopped.

  • 2 tablespoons Apple Cider Vinegar

  • 2 tablespoons olive oil, divided

  • 1/4 teaspoon chili powder

  • fresh cilantro or parsley

  1. Preferably in the am, but up to 1 hour before serving, add the onion and Serrano pepper to a bowl with the apple cider vinegar and a pinch of salt. Cover and leave at room temperature until you’re ready to cook.

  2. Remove the onion and pepper from the vinegar, and chop, add to the sweet corn kernels and mix. Reserve the pickling vinegar.

  3. I pan fried my steaks in some grass fed butter. If you’ll be pan frying, remove your protein from the pan and add 1 tablespoon of the olive oil. Otherwise heat the oil over medium heat until it’s shimmering, but not smoking. Alternatively, you can also use ghee.

  4. Add the corn, peppers and onions to the pan and sauté until they begin to soften and the corn begins to char. Remove from the heat. Divide the corn mixture into two equal portions.

  5. Using a food processor or small blender, add 1/2 the corn mixture, the chili powder, the remaining tablespoon of olive oil and blend until smooth to make the dressing for the salad. Add a splash of the pickling vinegar and adjust the chili powder to your taste.

  6. In the large bowl, toss the romaine and diced tomato lightly with the dressing.

  7. Divide the salad into 2 serving bowls, top with your protein which you’ve sliced 1/2 inch thick. Top with the warm corn relish and drizzle with a bit of the dressing and serve.

As you can see, there is much versatility with this recipe. Add scallions or other vegetables to the salad, spice up the relish or dressing. Grill the romaine along with your protein, or change the greens all together.  

Enjoy! If you decide to try it, please snap a picture and share it on Instagram so we can see it!

Colleen  

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