Steak Salad with Charred Corn, Radishes, and Cotija Cheese
This hearty salad from Bouchon Bakery is a full meal perfect for summer weather, and you could easily make the cooked components on an outdoor grill. Slightly spicy arugula is tossed with soft and sweet grilled onions, charred corn kernels, and crunchy fresh radish, plus cotija cheese for a salty punch. The smoky-sharp Dijon and Piment d’Esplette vinaigrette brings everything together, and tender seared steak tops it off. Find more meal-worthy salad recipes here.
Shopping Note: You may find the cut of steak called for under one of several names, including teres major, beef shoulder petite tender, bistro filet, shoulder tender, or mock tender, but feel free to use any high-quality steaks you prefer (or can find).
- 2 5-ounce Teres Major (shoulder cut) or other high quality steaks
- 1 small red onion
- 14 ounces whole corn kernels (canned or frozen)
- 1 tablespoon Dijon mustard
- 2 tablespoons champagne vinegar
- 1 teaspoon ground Espelette pepper
- 1/4 cup plus 2 tablespoons lime juice
- 1 1/3 cups canola oil
- 2 ounces diced piquillo pepper
- 3 medium red radishes, diced
- 6 ounces arugula
- 4 ounces cojita cheese, crumbled
- olive oil for sauteing, and for finishing the salad
- kosher salt for seasoning steak
- fleur de sel for finishing salad
1Season the steak with kosher salt, then pan sear and cook until medium rare. Once cooked, rest the steaks on a baking rack set over a sheet pan.
2Preheat a grill pan. Meanwhile, peel and cut the onion into 1/2-inch slices, keeping the rings together. Brush onion with olive oil and grill on both sides until tender.
3Heat a sauté pan or cast iron skillet over medium-high heat. Add corn kernels; season with salt and sauté in a little bit of olive oil, stirring constantly, until kernels are lightly charred. Remove from heat.
4Place the Dijon mustard, champagne vinegar, Espelette pepper, and lime juice into a mixing bowl and whisk until incorporated. Slowly whisk in the canola oil until emulsified. Season with salt to taste.
5Dice the grilled onion and place in a mixing bowl with the corn, diced piquillo pepper, radish, arugula, and the cotija cheese. Mix together and dress with the Espelette vinaigrette.
6Divide the salad between two bowls. Slice the steaks and place one on top of each salad. Finish with fleur de sel and olive oil and serve immediately.
Photo by David Escalante.
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