Steak And Corn Salad With Salsa Verde Recipe 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.

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 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.

Steak And Corn Salad With Salsa Verde Recipe

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