Steak salad with avocado and charred corn salsa

Prep 10 min
Total 25 min
Serves 4

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striploin steaks, (about 450 g)
2 1/2 tbsp
vegetable oil, divided
1 tsp
salt, divided
1/2 tsp
pepper, divided
1 cup
frozen corn
3 tbsp
white-wine vinegar
1/2 cup
cilantro leaves, and torn stems
1/2 cup
chopped green onions, (about 3 to 4)
garlic clove, chopped
6 cups
baby arugula
avocado, chopped


  • HEAT a large cast iron pan over medium-high until very hot. Brush steak with 1/2 tbsp of the oil, then sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add to skillet and cook, 3 to 4 min per side for medium-rare. Transfer to a cutting board and cover loosely with foil for 5 min. Discard any fat from pan.
  • RETURN pan to heat over medium-high, then add corn and cook, stirring, until charred, 4 min.
  • PULSE remaining 2 tbsp oil, vinegar, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper, cilantro, onion and garlic until  almost smooth.
  • ARRANGE arugula on a platter. Cut steak into thin strips and place on arugula. Spoon corn and avocado over steak and drizzle with cilantro mixture.


Calories 432, Protein 26 g, Carbohydrates 14 g, Fat 31 g, Fibre 5 g, Sodium 651 mg. Excellent source of vitamin B12

Chatelaine Quickies: Summer Corn Pasta

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