Chipotle-coffee steak salad with grilled corn and tomatoes
Delight your taste buds with this bold chipotle-coffee steak salad featuring succulent grilled corn and juicy tomatoes. A culinary masterpiece bursting with flavors!
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 Pickled Onions
- 1/2 cup crumbled Cotija or feta cheese (about 70g)
- 1/2 cup coarsely chopped cilantro, plus more for serving
Instructions:
- Mix together coffee, chili powder, 2 teaspoons of salt, 1 teaspoon of brown sugar, and 1/2 teaspoon of coriander in a wide, shallow bowl. Ensure steaks are evenly coated with the mixture. Allow the steaks to sit at room temperature for 1 to 2 hours.
- Prepare a grill or grill pan by preheating it to medium-high heat, then oil the grate or pan. Grill the steaks, turning them every so often, until they are slightly charred and an instant-read thermometer inserted into the center reads 120°F, which should take around 8 to 10 minutes for a medium-rare doneness. Transfer the steaks to a cutting board and let them rest for at least 15 minutes before thinly slicing them.
- While the steaks are resting, lightly coat the corn and tomatoes with oil. Grill them, turning occasionally, until they are tender and have some charred spots. The tomatoes will take about 5 to 10 minutes, while the corn will take around 10 to 15 minutes. Allow them to cool slightly before adding the tomatoes to a large bowl. Cut the corn kernels off the cobs and add them to the bowl with the tomatoes.
- In a small bowl, whisk together lime juice, the remaining 3 tablespoons of oil, 1 teaspoon of salt, 1/2 teaspoon of brown sugar, and 1/2 teaspoon of coriander. Drizzle this mixture over the tomatoes and corn. Add in the romaine lettuce, pickled onions, cheese, and 1/2 cup of cilantro. Toss everything together to combine. Arrange the sliced steak on top and garnish with more cilantro.
Summary:
- Calories: 2104 kcal
- Fat: 139 g
- Protein: 117 g
- Carbs: 111 g
- Potassium: 4348 mg
- Magnesium: 307 mg