bonappetit4.3
Corn and Steak Summer Salad
An easy summer salad dinner that's a riff on classic fattoush with steak, tomatoes, and of course sumac.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Pita chips
2
Gently toss one 7⅓-oz. bag plain pita chips with 2 Tbsp. extra-virgin olive oil in a large bowl until well coated. Add 1 Tbsp. sumac, and 2 tsp. granulated sugar and toss to coat; set aside.
7⅓-oz. bag plain pita chips1(loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint)2 cups. extra-virgin olive oil2 Tbsp. extra-virgin olive oil, divided, plus more8 Tbsp. sumac1 Tbsp. granulated sugar2 tsp
3
Steak and assembly
4
Toss zest of 1 large lemon, 3 garlic cloves, finely grated, 2 cups cherry tomatoes (about 10 oz.), halved, ½ cup fresh lemon juice, 1 Tbsp. sumac, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine; set aside.
Zest of 1 large lemon(loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint)2 cupscherry tomatoes (about 10 oz.), halved2 cups. sumac1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
5
Rub 1 lb. boneless New York strip steak with 1 Tbsp. extra-virgin olive oil. Season generously with salt and freshly ground black pepper. Rub 3 ears of corn, husked, with 1 Tbsp. extra-virgin olive oil.
. boneless New York strip steak1 lb(loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint)2 cups. extra-virgin olive oil2 Tbsp. extra-virgin olive oil, divided, plus more8 TbspFreshly ground black pepperears of corn, husked3
6
Prepare a grill for medium-high heat; oil grate. Grill steak, corn, and 1 bunch scallions (arrange scallions perpendicular across grate so they don’t fall through), turning occasionally, until steak is charred and an instant-read thermometer inserted into the thickest part registers 120°, 6–⏱️ 8 minutes for medium-rare; scallions are charred and softened, 6–⏱️ 8 minutes; and corn is blistered and tender, 8–⏱️ 10 minutes. Transfer each to a cutting board as ready and let rest ⏱️ 10 minutes.
bunch scallions1(loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint)2 cups
7
Trim roots from scallion and discard. Cut into ½"-long pieces. Cut corn kernels from cobs; discard cobs. Transfer scallions and corn kernels to bowl with reserved tomato mixture and add 4 Persian cucumbers, halved lengthwise, sliced crosswise on a diagonal ½" thick, 1 bunch red radishes, trimmed, thinly sliced, 2 cups (loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint), 6 Tbsp. extra-virgin olive oil, and reserved seasoned pita chips. Toss gently to combine; taste salad and season with more salt and pepper if needed.
Persian cucumbers, halved lengthwise, sliced crosswise on a diagonal ½" thick4(loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint)2 cupsbunch red radishes, trimmed, thinly sliced1. extra-virgin olive oil2 Tbsp. extra-virgin olive oil, divided, plus more8 Tbsp
8
Pile salad onto a platter. Thinly slice steak against the grain into ¼"-thick strips and arrange over salad; drizzle with more oil.
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