Nothing says summer like seared flank steak salad and roasted corn! Learn to build a delicious summer salad with steak, corn, roasted peppers, avocado slices, and cherry tomatoes.
Just look at that gorgeous flank steak salad!! We had a craving for a big, crunchy salad and came up with this beauty. My husband is really good at seasoning and cooking steak on the stove-top (we don’t have a grill, unfortunately). There’s two great things about steak night: it tastes delicious and I don’t have to cook.
Each time he cooks steak, it’s a little different, but he mostly uses a pre-prepared steak seasoning, garlic and onion powder, salt and pepper. Keep it simple. We recently bought this grill pan and it works great to cook steak evenly and makes tasty grill marks!
It’s so easy to roast the corn and peppers. For the corn, all you have to do is trim the “hairs” from the ear of corn and pop it right into your oven! Seriously, just place it right on the rack at 400 degrees for 30 minutes, and the corn cooked perfectly. It steams and roasts at the same time and tastes AMAZING.
We also roasted some red bell peppers — same temperature but for 10-12 minutes. The romaine was tossed in ranch dressing and it’s went really well with everything else on the salad!
Here’s the instructions on how to make the Flank Steak Salad with Roasted Corn and Peppers! It’s more of a suggested list of salad toppings than a recipe. :)
Flank Steak Salad with Roasted Corn and Peppers
- 1-2 lb flank steak
- steak seasoning, salt and pepper
- 1 head romaine lettuce
- 2 ears of corn
- 2 red bell peppers
- 1 avocado, sliced
- 1-2 cups cherry tomatoes
- Ranch dressing
Season the steak with seasoning, salt and pepper. Heat a grill pan over medium heat and cook for 4-5 minutes on each side. Set on cutting board for a few minutes to rest before slicing diagonally against the grain.
Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the rack in the oven. Roast for 30 minutes. Place the red bell peppers on a baking sheet and roast for 12 minutes.
Remove the peppers from the oven and slice. Remove the corn from the oven, peel back the husks, and slice the corn off the cob.
To build the salad: washed and chopped romaine tossed with ranch + bell pepper + corn + avocado slices + steak slices + halved cherry tomatoes.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!