Name: Charred Corn & Ribeye Steak Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Mexican
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

Charred Corn & Ribeye Steak Salad

Chef Alexa

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Chef Alexa

Servings

Prep Time

10 minutes

Cook Time

20 minutes

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

Season the Steak

Rub steak with olive oil and Hot Mother Truffler. Be sure to mop up any leftover seasoning on the board.

Sear

In a hot pan, sear the fat cap first to render. Then sear steak 3 minutes per side.

Char the Corn

In the same pan, add corn and cook for 2 minutes until charred.

Rest & Slice

Let steak rest 5 minutes, then slice and cube into bite-sized pieces.

Build the Salad

In a large bowl, combine lettuce, corn, tomatoes, red onion, goat cheese, and steak.

Dress & Toss

Add Sweet Pucker, cilantro or herb oil, and cracked black pepper. Toss to coat.
Serve immediately—this one’s worth craving.

Recipe Note

I used to hate salads — so I made dressings that would change that. This one’s worth craving