Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes
A flavorful and hearty salad featuring coffee-rubbed New York strip steaks, grilled corn, and cherry tomatoes, topped with pickled onions, cotija cheese, and fresh cilantro in a lime dressing.
Ingredients
- •2 teaspoons finely ground coffee
- •1 teaspoon chipotle chile powder
- •3 teaspoons kosher salt
- •1½ teaspoons brown sugar
- •1 teaspoon ground coriander
- •2 pieces New York strip steaks
- •3 tablespoons olive oil
- •2 ears corn
- •1 pint cherry tomatoes
- •3 tablespoons fresh lime juice
- •2 heads romaine hearts
- •¾ cup Pickled Onions
- •½ cup crumbled Cotija cheese
- •½ cup cilantro
- •to taste cilantro for serving
Cooking Instructions
- 1.
Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
120 min
- 2.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
25 min
- 3.
Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
15 min
- 4.
Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
10 min
