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Southwestern

Hanger Steak Salad

with Grilled Corn

Servings: 4

Cook Time 35 Minutes

Prep Time:

For the steak

  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons lime zest
  • 1/2 teaspoon ancho chili powder
  • Pinch cayenne pepper
  • 1 pound USDA prime hanger steak, trimmed

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup cilantro leaves
  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 clove garlic
  • 1 tablespoon honey
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the salad

  • 2 ears sweet corn
  • 1 large pepper, sliced
  • 1 large onion sliced into rings
  • Olive oil
  • Kosher salt, for seasoning
  • Green leaf lettuce
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 3-4 tablespoons crumbled Cotija cheese

If you want the robust flavor of a great steak but don’t want all the heavy sides that usually accompany it, this Southwestern-inspired salad invites the garden to the party for a light, yet meaty, dish.

 

Swap option: If you hate cilantro and think it tastes like soap, swap it out for fresh parsley!

 

For the steak:

Set up a gas or charcoal grill for medium-high direct heat.

In a small bowl, mix all the spices together. Then rub the mixture liberally on hanger steak. Let sit and come to room temperature.

Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.

 

For the dressing:
Place all salad dressing ingredients into blender or mixer then pour in olive oil slowly to incorporate all ingredients evenly. Set aside.

 

For the salad:

Rub corn, peppers and onion with olive oil and salt. When grill is ready, place veggies on the grill and char on all sides (being careful not to burn them, just grill marks). Remove and let cool.

 

Chop grilled veggies and place in a serving bowl with the lettuce, avocado and tomatoes. Slice steak against the grain and place on top of salad. Drizzle dressing over top. Sprinkle cheese over the salad and serve.
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Southwestern Hanger Steak Salad with Grilled Corn

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Mexican, Salads, Steak
Cook Time 35 minutes
Servings 4

Ingredients

For the steak

  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons lime zest
  • 1/2 teaspoon ancho chili powder
  • Pinch cayenne pepper
  • 1 pound USDA prime hanger steak trimmed

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup cilantro leaves
  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 clove garlic
  • 1 tablespoon honey
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the salad

  • 2 ears sweet corn
  • 1 large pepper sliced
  • 1 large onion sliced into rings
  • Olive oil
  • Kosher salt for seasoning
  • Green leaf lettuce
  • 1 large avocado sliced
  • 1 cup cherry tomatoes halved
  • 3-4 tablespoons crumbled Cotija cheese

Instructions

  • If you want the robust flavor of a great steak but don’t want all the heavy sides that usually accompany it, this Southwestern-inspired salad invites the garden to the party for a light, yet meaty, dish.
  • Swap option: If you hate cilantro and think it tastes like soap, swap it out for fresh parsley!
  • For the steak: Set up a gas or charcoal grill for medium-high direct heat. In a small bowl, mix all the spices together. Then rub the mixture liberally on hanger steak. Let sit and come to room temperature. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
  • For the dressing: Place all salad dressing ingredients into blender or mixer then pour in olive oil slowly to incorporate all ingredients evenly. Set aside.
  • For the salad: Rub corn, peppers and onion with olive oil and salt. When grill is ready, place veggies on the grill and char on all sides (being careful not to burn them, just grill marks). Remove and let cool.
  • Chop grilled veggies and place in a serving bowl with the lettuce, avocado and tomatoes. Slice steak against the grain and place on top of salad. Drizzle dressing over top. Sprinkle cheese over the salad and serve.