Charred Corn & Ribeye Steak Salad
Chef Alexa
3
10 minutes
20 minutes
Mexican
Dinner
A bold Mexican-inspired steak salad with juicy grilled steak, smoky charred corn, crisp greens, and a punch of flavor from Hot Mother Truffler salt, finished with a bright drizzle of Sweet Pucker dressing.
Ingredients
1 ribeye steak
- 1 tbsp olive oil
1 tsp Hot Mother Truffler (scotch bonnet truffle salt)
1 cup corn kernels (fresh or frozen)
2 cups lettuce or mixed greens
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup goat cheese, crumbled
2 tbsp Sweet Pucker (lemon-agave vinaigrette)
1 tbsp chopped cilantro (or herb oil blend)
Black pepper, to taste
Directions
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Rub steak with olive oil and Hot Mother Truffler. Be sure to mop up any leftover seasoning on the board.
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In a hot pan, sear the fat cap first to render. Then sear steak 3 minutes per side.
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In the same pan, add corn and cook for 2 minutes until charred.
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Let steak rest 5 minutes, then slice and cube into bite-sized pieces.
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In a large bowl, combine lettuce, corn, tomatoes, red onion, goat cheese, and steak.
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Add Sweet Pucker, cilantro or herb oil, and cracked black pepper. Toss to coat.
Serve immediately—this one’s worth craving.
