Chipotle Beef & Corn Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Boneless sirloin or rib-eye steak, lb (625 g) and inches (4 cm) thick
  • Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablespoons
  • Salt and freshly ground pepper
  • Canned chipotle chiles in adobo, ¼ cup ( oz/45 g) with sauce
  • White wine vinegar, 1 tablespoon
  • Garlic, 1 large clove, sliced
  • Lime juice, from 2 limes
  • Corn kernels, from 2 ears (about 2 cups/12 oz/375 g)
  • Radishes, 6, chopped
  • Plum (Roma) tomatoes, 4, chopped
  • Fresh cilantro (fresh coriander), ¼ cup oz/10 g) minced
  • Romaine (cos) lettuce, 2 heads, pale inner leaves only, torn into bite-sized pieces


  • Marinate the steak

    Place the steak on a plate, brush both sides with the 2 tablespoons oil, and season both sides generously with salt and pepper. Let stand for 30 minutes.

  • Make the dressing and corn salsa

    Meanwhile, in a blender or food processor, combine the chiles, remaining ¼ cup oil, vinegar, garlic, half of the lime juice, 1 tablespoon water, ¼ teaspoon salt, and a pinch of pepper. Process until smooth. In a bowl, toss together the corn, radishes, tomatoes, cilantro, remaining lime juice, and ¼ teaspoon salt.

  • Cook the steak and finish the salad

    Prepare a gas or charcoal grill for direct-heat grilling over medium-high heat, or preheat a stovetop grill pan over medium-high heat. Place the steak on the grill rack or in the grill pan and cook, turning every 4 minutes, about 8 minutes total per side for medium-rare. Transfer the steak to a cutting board and let stand for 5–10 minutes. Cut the steak on the diagonal across the grain into thin slices. Arrange the lettuce on plates and top with the steak and corn salsa. Drizzle with the dressing and serve.