Steak and Corn Salad With Salsa Verde Recipe

by
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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J. Kenji López-Alt
updated Aug. 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 Facts

4.5

(2)

Active: 30 mins
Total: 30 mins
Serves: 3 to 4 servings

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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.

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