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Overhead shot of salad with grilled steak, avocado slices and grape tomatoes

Grilled Chipotle Lime Steak Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 salads 1x
  • Category: Salads
  • Method: Grilling
  • Cuisine: American

Description

This steak salad is just brimming with flavor from the grilled corn, seasoned steak and lime vinaigrette making it the perfect summer meal!


Scale

Ingredients

For the steak:

  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon lime zest
  • 2 teaspoons olive oil
  • juice from half a lime
  • 1 pound tri-tip or other lightly marbled steak

For the salad:

  • 1/2 cup farro, uncooked
  • 2 ears of corn
  • 1 tablespoon olive oil
  • 1 cup cherry or grape tomatoes, halved lengthwise
  • 1/4 cup diced red onion
  • 8 cups chopped lettuce
  • 1/4 crumbled blue cheese
  • half an avocado, sliced
  • 1/4 cup cilantro leaves, chopped

For the vinaigrette:

  • juice of 1 1/2 limes
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 2 teaspoon white wine vinegar
  • 1/2 teaspoon honey
  • pinch of salt
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Heat the grill. Preheat a grill to medium-high heat.
  2. Make the marinade. In a small bowl mix the pepper, chipotle, onion powder, garlic salt, allspice, paprika and lime zest. Add olive oil and lime juice; stir until incorporated.
  3. Prepare the steak. Spread the chipotle rub on both sides of the steak and let the steak come to room temperature for 15-20 minutes while you prep the rest of the ingredients.
  4. Cook the farro. Add the farro and 1 1/2 cups water to a small sauce pan. Cover and bring to a boil over medium-high heat. Cook for 15 minutes. Remove from heat and let cool.
  5. Grill the corn. Brush the corn on all sides with olive oil. Place on the grill and cook for 15 minutes, turning every 5 minutes. Remove the corn from the grill and let cool slightly. Remove the kernels from the ears using a sharp knife or corn peeler.
  6. Grill the steak. Place the steak on the grill while the corn is cooking. Grill for 5 to 7 minutes per side for a medium steak (see post for grill times for other temperatures). Check the internal temperature with a thermometer and remove it from the grill when the desired temperature is reached. Let rest for at least 5 minutes before slicing. After resting, cut into thin slices.
  7. Make the vinaigrette. While the corn is cooling, make the vinaigrette by mixing the lime juice, zest, garlic, honey, vinegar and salt in a small bowl. Slowly whisk in the olive oil until blended.
  8. Assemble the salad. To assemble the salad divide the lettuce between 4 plates. Add the steak and top with farro, corn, tomatoes, red onion, blue cheese and avocado. Top with dressing and cilantro. Serve immediately.

Keywords: weeknight dinner, summer dinner