Chipotle-Coffee Steak Salad With Grilled Corn And Tomatoes Recipe

Name: Chipotle-Coffee Steak Salad With Grilled Corn And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons finely ground coffee; 1 teaspoon chipotle chile powder; 3 teaspoons kosher salt, divided; 1 1/2 teaspoons brown sugar, divided; 1 teaspoon ground coriander, divided; 2 (8-10-ounce) New York strip steaks; 3 tablespoons olive oil, plus more for brushing; 2 ears of corn, husked; 1 pint cherry tomatoes; 3 tablespoons fresh lime juice (from about 2 limes); 2 heads of romaine hearts, torn (about 8 cups); 3/4 cup; 1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces); 1/2 cup coarsely chopped cilantro, plus more for serving

Servings: persons

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8-10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

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.
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 120u00b0F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
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.
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.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons finely ground coffee, 1 teaspoon chipotle chile powder, 3 teaspoons kosher salt, divided, 1 1/2 teaspoons brown sugar, divided, and more.

Yes, Chipotle-Coffee Steak Salad With Grilled Corn And Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Coffee Steak Salad With Grilled Corn And Tomatoes

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