Description

This Marinated Steak with Sweet Corn and Cherry Salad is a vibrant, flavorful dish combining tender grilled skirt steak marinated in citrus and spices with a refreshing salad of sweet corn, cherries, jalapeño, and arugula, finished with creamy goat cheese and a zesty dressing. Perfect for a nutritious, colorful meal that balances smoky, sweet, and tangy flavors.

Ingredients

Scale

Steak and Marinade

1 pound Skirt Steak
1 1/2 Lemon (juiced)
2 Lime (juiced)
3 tablespoons Extra-Virgin Olive Oil (divided: 2 tbsp + 1 tsp)
2 teaspoons Honey (divided: 1 tsp + 1 tsp)
3 cloves Garlic (minced)
2 teaspoons Ground Cumin
1 pinch Cayenne Pepper
Salt (to taste)
Ground Black Pepper (to taste)

Salad

2 ears Sweet Corn (kernels sliced)
2 cups Sweet Cherry (halved)
1/4 cup Red Onion (thinly sliced)
1 Jalapeño Pepper (thinly sliced)
1 cup Baby Arugula
8 Fresh Basil Leaves
2 ounces Goat Cheese (crumbled)

Salad Dressing

1 Lime (juiced)
1/2 Lemon (juiced)
2 teaspoons Extra-Virgin Olive Oil (1 tbsp + 1 tsp)
1/2 teaspoon Dijon Mustard
Salt (to taste)
Ground Black Pepper (to taste)

Instructions

Prepare Marinade: In a shallow baking dish, whisk together the juice of 1 lemon and 1 lime, 2 tablespoons plus 1 teaspoon olive oil, 1 teaspoon honey, minced garlic cloves, ground cumin, and a pinch of cayenne pepper until well combined.
Marinate the Steak: Add the skirt steak to the marinade, turning to coat both sides thoroughly. Let it marinate at room temperature for 30 minutes to absorb the flavors.
Make Salad Dressing: In a small bowl, whisk the juice of 1 lime, half a lemon, 1 tablespoon plus 1 teaspoon olive oil, 1 teaspoon honey, Dijon mustard, and salt and pepper to taste until emulsified.
Prepare Salad: Carefully slice kernels from both ears of sweet corn into a large mixing bowl. Add halved sweet cherries, thinly sliced red onion and jalapeño, baby arugula, and fresh basil leaves. Toss to combine evenly.
Toss Salad with Dressing: Pour the prepared salad dressing over the salad and toss again to coat everything well. Let the salad rest for 10 minutes to let flavors meld while heating the grill or grill pan over medium-high heat with a light coating of oil.
Grill the Steak: Remove the steak from marinade and pat dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Grill the steak for 2-3 minutes per side for medium rare doneness.
Rest and Slice Steak: Transfer the grilled steak to a cutting board and let it rest for 5 minutes to seal in the juices. Then slice the steak thinly against the grain for tenderness.
Serve: Transfer the salad to a serving bowl or plates. Top the salad with crumbled goat cheese. Serve the sliced steak alongside the salad for a balanced, flavorful meal.

Notes

Let the steak rest after grilling to ensure maximum juiciness and tenderness.
The jalapeño provides mild heat; remove seeds for less spice.
This salad is best enjoyed fresh but can be prepared up to 1 hour ahead (keep dressing separate until tossing).
Use a grill pan if outdoor grilling is not an option.
Adjust cayenne pepper amount to control spiciness of the marinade.
Skirt steak is best for a quick grill and robust flavor; flank steak can be a substitute.
To make it gluten free, ensure honey and mustard used have no cross-contaminants.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: marinated steak, grilled skirt steak, sweet corn salad, cherry salad, summer salad, grilled steak recipe, arugula salad, goat cheese salad