Grilled Steak, Corn, and Avocado Salad
Ingredients
- ¼ cup lemon juice, divided
- 8 Tbsp olive oil, divided
- 2 Tbsp minced garlic, divided
- 1 tsp smoked paprika
- 1¼ tsp salt, divided
- 1¼ tsp pepper, divided
- 3 (8-oz) New York strip steaks
- 3 ears corn, shucked
- 1 head butter lettuce, leaves separated
- 1 pint grape tomatoes, halved
- 2 avocados, chopped or sliced
Instructions
- Preheat grill to medium-high heat. Combine 2 Tbsp lemon juice, 2 Tbsp oil, 1 Tbsp garlic, smoked paprika, and ¾ tsp each salt and pepper in a large bowl. Rub all over steaks.
- Brush corn with 1 Tbsp oil; sprinkle with ½ tsp each salt and pepper.
- Grill steaks, covered, 5 to 6 minutes per side or to desired doneness. Grill corn, covered, 3 minutes per side or until charred.
- Let steak stand 10 minutes; slice. Cut corn from cobs.
- Arrange lettuce on plates; top with corn, tomatoes, avocado, and steak. Whisk together 6 Tbsp oil, 2 Tbsp lemon juice, and 1 Tbsp garlic in a small bowl; drizzle over salad.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
593
|
593
|
| Fat (g) | 46 | 46 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 28 | 28 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 558 | 558 |
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