Howdy! This summer has been a bit quiet on the blog but have you checked out my new series highlighting local products and entrepreneurs? I think you’ll enjoy it, I sure am welcoming a change of pace and varied posts that aren’t just all about my recipes. Time to spread the love ya know?
Anyway, grilled steak and summer have a forever relationship in my mind. Sadly it is late August and I finally just got a chance to grill something on my rooftop. Flank and skirt steak are pretty much my go-to’s in the store and occasionally I’ll order a rib eye when I’m out to dinner. That said, there’s something about a quick cooking steak that doesn’t compromise on flavor that makes me one happy camper.
Oh and this zucchini corn salad is the most no-fuss thing I’ve ever made. Everything in it is raw and crunchy and full of late summer goodness. Fresh basil and lime bring it all home and the combo-bite with a piece of steak is what dreams are made of.
This entire recipe takes about 30 minutes to get to your plate and leaves me with a pro-tip that I’m dying to share with you, read up below to check it out and make this recipe like now.
- 1 flank steak
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp black pepper
- ¼ tsp cayenne
- 2 zucchinis, chopped
- 2 ears of corn
- 1 jalapeño
- ¼ onion, finely diced
- 5 radishes, thinly sliced
- 5 cherry tomatoes, halved
- 4 basil leaves, finely chopped
- 1 Tbs extra virgin olive oil
- Juice of 1 lime
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cumin
- Pat the flank steak dry and coat it with a little evoo on both sides. Combine the salt to the cayenne to make a seasoning mixture. Season both sides of the steak and set aside for 20 minutes before cooking it.
- To assemble the salad, combine all ingredients from the zucchini to the basil. Toss with the olive oil and lime juice then season with the salt, black pepper and cumin.
- Preheat your grill to 400 degrees. While on high, sear each side of the steak for 4 minutes. Turn down the grill to low and cook the steak for an additional 2 minutes. Let rest for 3 minutes before slicing on the bias into thin pieces.
PRO-TIP: Squeeze lime juice on the steak and finish with flaky sea salt after the meat rests and before you cut into it. GAME-CHANGER I tell you.
I haven’t heard this song since I was little but my fave Lousiana born and bred singer does it real justice. Enjoy this motown fave.
