Grilled Skirt Steak with Lemon Herb Corn Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Why I Love This Recipe

A summer dinner that feels special without being complicated. Tender grilled steak, sweet corn, crisp cucumber, salty feta, and plenty of fresh herbs come together in a colorful salad that's perfect for patio dinners, casual hosting, or a weeknight meal that tastes like summer.

Ingredients

For the Steak

• 1½ pounds skirt steak

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

For the Lemon Herb Corn Salad

• 4 ears fresh sweet corn, cooked and kernels removed

• 2 Persian cucumbers, diced

• ½ cup crumbled feta cheese

• 3 green onions, thinly sliced

• ¼ cup chopped fresh dill

• ¼ cup chopped fresh parsley

For the Dressing

• 3 tablespoons olive oil

• Juice of 1 lemon

• 1 teaspoon Dijon mustard

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For Serving

• 4 cups arugula

• Lemon wedges

• Additional feta and herbs, if desired

Instructions

1. Grill the Steak

• Pat the steak dry and rub with olive oil, salt, pepper, and garlic powder.

• Preheat a grill or grill pan over medium-high heat. Grill the steak for 3–4 minutes per side for medium-rare, or until it reaches your preferred doneness.

• Transfer to a cutting board and let rest for 10 minutes before slicing against the grain.

2. Make the Corn Salad

• In a large bowl, combine the corn, cucumber, feta, green onions, dill, and parsley.

• In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

• Pour the dressing over the salad and toss gently to combine.

3. Assemble

• Spread the arugula onto a large serving platter.

• Spoon the corn salad over one side of the platter and arrange the sliced steak across the top.

• Finish with extra feta, fresh herbs, cracked black pepper, and lemon wedges.

• Serve immediately.

Wilson Eats Notes

• Grilled corn adds incredible flavor if you have a few extra minutes.

• This recipe is naturally gluten-free and easy to prep ahead.

• The corn salad can be made several hours in advance and stored in the refrigerator.

• Leftover steak and corn salad make an excellent lunch the next day.

Nicole's Hosting Tip

Set the steak platter in the center of the table and let everyone serve themselves. Pair with sparkling water, a crisp Sauvignon Blanc, or a simple summer mocktail, and you've got an effortless meal that feels restaurant-worthy without spending hours in the kitchen.