Grilled Steak, Corn, and Avocado Salad
Ingredients
- 3 Tbsp fresh lemon juice, divided
- 5 Tbsp olive oil, divided
- 1 Tbsp minced garlic, divided
- 1 tsp smoked paprika
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 3 (8-oz) New York strip steaks, trimmed
- 3 ears corn, shucked
- 2 heads butter lettuce, leaves separated
- 1 avocado, sliced
Instructions
- Preheat grill to medium-high heat. Combine 2 Tbsp lemon juice, 1 Tbsp oil, ½ Tbsp garlic, paprika, and ¼ tsp each salt and pepper in a large bowl. Rub over steaks.
- Brush corn with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
- Grill steaks, covered, 4 to 5 minutes per side or until done. Grill corn, covered, 2 minutes per side or until charred.
- Let steak stand 10 minutes; slice. Cut kernels from cobs; discard cobs.
- Arrange lettuce on 6 plates; top with corn, avocado, and steak. Whisk together 3 Tbsp oil, 1 Tbsp lemon juice, ½ Tbsp garlic, and ¼ tsp each salt and pepper in a large bowl; drizzle over salads.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
462
|
462
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 27 | 27 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 312 | 312 |
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