When you think of summer barbecues, one dish immediately comes to mind: a perfectly grilled steak. This recipe for dry-rubbed grilled steak with garlic-butter corn salad is the ultimate crowd-pleaser.
It’s not just food; it’s an experience. Whether you’re hosting a gathering or preparing a quick family dinner, this easy recipe will deliver bold, smoky flavors with minimal effort.
Why This Easy Recipe Stands Out
There’s nothing quite like a good dry rub to transform an ordinary steak into something extraordinary. The spice blend enhances the natural richness of the meat, creating a delicious crust when grilled to perfection.
Pair that with a warm garlic-butter corn salad, and you’ve got a combination that screams summer. This easy food recipe is simple to prepare, making it a go-to for busy weeknights or last-minute gatherings.
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Tips for Grilling the Perfect Steak
Grilling steak can be intimidating, but this recipe simplifies the process. Here are a few tips to guarantee success:
- Choose the Right Cut: Skirt or flank steak works best for this recipe, but you can substitute with your favorite cut. Just adjust the cooking time accordingly.
- Preheat Your Grill: A hot grill ensures that beautiful char while locking in the juices.
- Let It Rest: After grilling, let the steak rest for about 10 minutes to retain its juices. This step is essential for tender, flavorful meat.
Making the Garlic-Butter Corn Salad
This side dish is a standout in its own right. Sweet corn kernels are caramelized in a garlic-butter mixture, then tossed with fresh thyme, cherry tomatoes, and a hint of citrus.
The result is a refreshing, vibrant salad that complements the smoky steak perfectly. Here’s what makes it even better:
- Customizable Ingredients: Add jalapeños for a spicy kick or swap the butter for olive oil to keep it dairy-free.
- Meal Prep-Friendly: This salad can be made ahead of time and stored in the fridge for up to three days. Just reheat gently before serving.
Substitutions & Modifications
This recipe is easy to adapt for dietary preferences or ingredient availability:
- Low-Carb Option: Serve the steak with a fresh green salad instead of corn for a keto-friendly meal.
- Vegetarian Twist: Replace the steak with portobello mushrooms. The dry rub will give them a rich, smoky flavor, and they pair beautifully with the corn salad.
- Gluten-Free: This recipe is naturally gluten-free, but double-check the spices to ensure no hidden gluten.
Why You’ll Love This Simple Recipe
Not only is this recipe bursting with flavor, but it’s also incredibly easy to prepare. The dry rub can be mixed ahead of time, and the steak grills up in minutes.
Meanwhile, the garlic-butter corn salad comes together on the stovetop in one pan, minimizing cleanup. This easy food recipe is perfect for those who love bold flavors without spending hours in the kitchen.
It’s perfect for feeding a crowd, impressing guests, or simply treating yourself to a delicious dinner. Give it a try, and it just might become your new favorite way to enjoy steak.
Easy Dry-Rubbed Grilled Steak Recipe with Garlic-Butter Corn Salad
Equipment
- Grill or grill pan
- Skillet
Ingredients
Dry-Rubbed Steak:
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cayenne pepper
- 2 pounds skirt or flank steak
Garlic-Butter Corn Salad:
- 2 tablespoons salted butter
- 3 cups fresh raw corn kernels cut from about 4 ears of corn
- 2 garlic cloves minced or grated
- 1 tablespoon fresh thyme leaves
- 2 green onions sliced
- 1 jalapeño pepper seeded and chopped
- Kosher salt and freshly ground pepper to taste
- 1 cup cherry tomatoes halved
- Juice of 1 lemon
- Juice of 1 lime
- ⅓ cup fresh basil leaves roughly torn
Instructions
- Mix the Dry Rub: Combine the smoked paprika, kosher salt, ground pepper, onion powder, garlic powder, and cayenne in a small bowl. Coat the steak evenly with this spice mix, pressing it into the surface.
- Grill the Steak: Heat your grill or a grill pan to high until it’s very hot. Place the steak on the grill and cook for 5 to 8 minutes on the first side. Flip it and grill for another 5 minutes until it reaches your preferred doneness (medium-rare is recommended). Transfer the steak to a cutting board and allow it to rest for about 10 minutes before slicing.
- Prepare the Corn Salad: Melt the butter in a skillet over medium heat. Add 2 cups of corn kernels, the minced garlic, fresh thyme, sliced green onions, jalapeño, and a pinch of salt and pepper. Cook everything together for about 5 minutes, stirring occasionally, until the corn turns golden and slightly caramelized. Remove the skillet from heat and stir in the remaining cup of raw corn, halved cherry tomatoes, lemon juice, lime juice, and torn basil leaves.
- Serve: Slice the steak thinly across the grain for tenderness. Place the steak on plates and generously spoon the corn salad over the top.
- Store Leftovers: Any leftovers should be stored in an airtight container and refrigerated for up to 3 days.
Notes
- Adjust the cayenne in the dry rub for more or less heat.
- For a richer salad, consider adding a sprinkle of grated Parmesan or feta.
- This recipe is perfect for summer grilling but can also be adapted using a grill pan indoors.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.