Steak And Corn Salad With Salsa Verde Recipe

Name: Steak And Corn Salad With Salsa Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons capers, drained and finely minced; 8 cornichons, finely minced; 2 medium cloves garlic, minced; 1 cup fresh parsley leaves, minced, plus more for garnish; 1/2 cup fresh mint leaves, minced, plus more for garnish; 6; , minced; 1 small shallot, minced (about 2 tablespoons); 2 teaspoons Dijon mustard; 2 tablespoons sherry vinegar; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 ears corn, in the husk; 3/4 pound leftover; or; steak, chilled and thinly sliced; 1 red onion, thinly sliced

Servings: persons

2 tablespoons capers, drained and finely minced
8 cornichons, finely minced
2 medium cloves garlic, minced
1 cup fresh parsley leaves, minced, plus more for garnish
1/2 cup fresh mint leaves, minced, plus more for garnish
6
, minced
1 small shallot, minced (about 2 tablespoons)
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ears corn, in the husk
3/4 pound leftover
or
steak, chilled and thinly sliced
1 red onion, thinly sliced

1
Combine capers, cornichons, garlic, parsley, mint, anchovies, shallot, mustard, and sherry vinegar in a large bowl. Whisking constantly, drizzle in extra-virgin olive oil. Season to taste with salt and pepper and set aside.
2
Shuck and grill corn over a hot grill or under the broiler, turning frequently, until tender and charred in spots, about 8 minutes total. Alternatively, place corn on a microwave-safe plate and microwave until steamed and tender, about 7 minutes. Allow to rest until cool enough to handle, then cut off kernels. Discard cobs.
3
Combine corn, steak, and red onion in a large bowl. Add 1/2 cup of the salsa verde and toss to combine. Season to taste with salt and pepper. Transfer to a serving platter and spoon additional salsa verde over. Garnish with parsley and mint leaves and serve immediately. Extra salsa verde can be stored in a sealed container in the refrigerator for up to 1 week.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons capers, drained and finely minced, 8 cornichons, finely minced, 2 medium cloves garlic, minced, 1 cup fresh parsley leaves, minced, plus more for garnish, and more.

Yes, Steak And Corn Salad With Salsa Verde Recipe 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.

That's it — enjoy your meal!