Roasted Corn and Flank Steak Salad with Green Goddess Dressing

In all my years of salad eating, I must say this is the one I've eaten most over a short period of time. The inspiration behind this salad started after looking at a post on Pinterest. I didn't have all of the ingredients to make that particular salad at the time and thus, this creation was born. This salad has layers upon layers of flavor that all come together to sing the most beautiful song. Now, let's talk more about all of those layers.

About the roasted corn

The particular type of corn I use for this salad comes frozen, pre-roasted, and already off the cob. You could certainly leave it as is but I like to jazz it up a bit more. Out of the package, I pour it into a pan with a couple tablespoons of olive oil. On medium heat, I saute the corn and allow it to heat fully. Additionally, season it with granulated garlic and a little salt.

How to make the flank steak

Typically, for the number of servings included in this recipe, I'll use about half a pound of flank steak. After it's been cooked, I slice it thin so it's easier to consume on a salad. If you have time, marinate it with the dry rub for an hour before you cook it.

A good rule of thumb for cooking steak, in particular, is to let it get to room temperature before being cooked. The purpose of this is to help create a juicy steak-if you pull a steak right from the fridge to cook, the outside will cold very quickly while the inside remains ice cold. Furthermore, once the steak has reached completion, let it rest before slicing so the juices can redistribute throughout the meat. You'll also want to be sure and slice against the grain as opposed to with the grain for the most tender slices.

The dressing pairs perfectly

It's a spin on a green goddess dressing with Greek yogurt substituted for mayo. Red onion, lime juice, cilantro, greek yogurt, and avocado are the main ingredients in this dressing. Making it is pretty simple, just throw all of the ingredients into a food processor and let it do the work. Season to taste with chili powder, salt, and pepper. In some instances, you may find you'd like your dressing to be a bit thinner. If this is the case, add equal parts water and lime juice until the consistency meets your needs.

Toppings galore

I topped the salad with homemade croutons using my recipe for Rosemary Garlic Foccacia Bread, found here-https://belovedplate.com/rosemary-garlic-focaccia-bread/. To turn the bread into croutons, all I did was cut it into small cubes, brush with olive oil, and bake until crunchy. Additionally, I added shaved parmesan cheese, cucumber, and beefsteak tomatoes. Of course, feel free to add whatever else you'd love.

Enjoy this Roasted Corn and Flank Steak Salad with Green Goddess Dressing!!

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