Easy Dry-Rubbed Grilled Steak Recipe with Garlic-Butter Corn Salad
This easy food recipe combines a perfectly spiced, grilled steak with a bright and flavorful garlic-butter corn salad. It's a quick and simple way to elevate your summer meals with bold, smoky flavors and a refreshing, herby side.
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.
Tried this recipe?Let us know how it was!