Steak and Corn Salad With Salsa Verde Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 29, 2018
20150912-steak-corn-salad-salsa-verde-recipe-3.jpg
Leftover steaks make a great cold supper. . J. Kenji López-Alt

Why It Works

  • Salsa verde, with its bright flavors from several pickled and preserved ingredients, is the ideal way to perk up leftover steak and corn.
  • The fresh sauce takes only moments to whisk together.

A refreshing but hearty salad with steak, corn, and a punchy Spanish-style salsa verde.

Recipe Details

Steak and Corn Salad With Salsa Verde Recipe

Active 30 mins
Total 30 mins
Serves 3 to 4 servings
Cook Mode (Keep screen awake)

Ingredients

For the Salsa Verde:

  • 2 tablespoons capers, drained and finely minced

  • 8 cornichons, finely minced

  • 2 medium cloves garlic, minced

  • 1 cup fresh parsley leaves, minced, plus more for garnish

  • 1/2 cup fresh mint leaves, minced, plus more for garnish

  • 6 anchovy fillets, minced

  • 1 small shallot, minced (about 2 tablespoons)

  • 2 teaspoons Dijon mustard

  • 2 tablespoons sherry vinegar

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

For the Salad:

  • 2 ears corn, in the husk

  • 3/4 pound leftover grilled or pan-seared steak, chilled and thinly sliced

  • 1 red onion, thinly sliced

Directions

  1. For the Salsa Verde: Combine capers, cornichons, garlic, parsley, mint, anchovies, shallot, mustard, and sherry vinegar in a large bowl. Whisking constantly, drizzle in extra-virgin olive oil. Season to taste with salt and pepper and set aside.

  2. For the Salad: Shuck and grill corn over a hot grill or under the broiler, turning frequently, until tender and charred in spots, about 8 minutes total. Alternatively, place corn on a microwave-safe plate and microwave until steamed and tender, about 7 minutes. Allow to rest until cool enough to handle, then cut off kernels. Discard cobs.

  3. Combine corn, steak, and red onion in a large bowl. Add 1/2 cup of the salsa verde and toss to combine. Season to taste with salt and pepper. Transfer to a serving platter and spoon additional salsa verde over. Garnish with parsley and mint leaves and serve immediately. Extra salsa verde can be stored in a sealed container in the refrigerator for up to 1 week.

This Recipe Appears In

Nutrition Facts (per serving)
605Calories
48gFat
18gCarbs
27gProtein
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories605
% Daily Value*
Total Fat 48g61%
Saturated Fat 11g53%
Cholesterol 88mg29%
Sodium 701mg30%
Total Carbohydrate 18g7%
Dietary Fiber 3g10%
Total Sugars 7g
Protein 27g
Vitamin C 26mg130%
Calcium 85mg7%
Iron 4mg21%
Potassium 606mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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