Grilled Steak & Corn Salad
Difficulty Level
Intermediate
Tender grilled skirt steak is marinated with Mt. Olive Pickle Juice and Pickled Jalapeños for bold flavor, then served over sweet grilled corn with juicy tomatoes, tangy pickled onions, creamy queso fresco, and fresh cilantro. It's the perfect salad for cookouts, weeknight dinners, or summer entertaining.
Ingredients
---FOR THE STEAK---
1½ pounds skirt steak
½ cup Mt. Olive Pickle Juicers or Kosher Dill brine from a jar
¼ cup chopped Mt. Olive Jalapeño Slices, plus 2 tablespoons of the brine
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
---FOR THE SALAD---
4 ears corn, husks removed
1 pint cherry tomatoes, halved
½ cup Mt. Olive Pickled Red Onions
½ cup Mt. Olive Jalapeño Slices
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro
Lime wedges, for serving
Instructions
- In a shallow dish or resealable bag, combine the Mt. Olive Pickle Juicers or Kosher Dill brine, chopped jalapeño slices, jalapeño brine, paprika, garlic powder, salt, and pepper. Add the skirt steak, turning to coat well. Refrigerate for 2 to 4 hours.
- Preheat a grill to medium-high heat.
- Grill the corn, turning occasionally, until lightly charred on all sides, about 8 to 10 minutes. Remove from the grill and let cool slightly before slicing the kernels from the cobs.
- Remove the steak from the marinade, allowing any excess to drip off. Grill for 3 to 5 minutes per side, depending on thickness and desired doneness. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
- Arrange the grilled corn on a large serving platter. Top with the cherry tomatoes, Mt. Olive Pickled Red Onions, Mt. Olive Jalapeño Slices, and the sliced steak.
- Sprinkle with queso fresco and chopped cilantro. Serve with fresh lime wedges for squeezing over the top just before serving. Serve family-style on a large platter for an easy summer meal that's perfect for sharing.
Course: Main Dish
