Grilled Steak with Tomato & Charred Corn Salsa Recipe

Grilled Steak with Tomato & Charred Corn Salsa Recipe

Liven up a beautiful seared and sliced piece of steak with a zingy tomato and charred corn salsa. Steak, tomatoes and corn are of course the stars of this show. Tomatoes and corn are in season in Florida currently so you’re likely to find an abundance most everywhere.

Salted Pasture-raised NY Strip Steak
Salted Pasture-raised NY Strip Steak

There are no strict guidelines with this recipe – just think of it as your guide. Utilize any kind of tomato (just as long as it’s ripe) and cut of steak that you’d like and feel free to go wild with additional veggies and herbs in the salsa. The only ingredient that I suggest sticking strictly too is the corn on the cob because we are grilling it prior to cutting it off of the cob and mixing into the salsa. As far as steak is concerned though, I personally recommend a NY Strip or a Ribeye for this recipe. Filets are great of course, but you’ll probably need a couple to feed more than two people. Rollin’ Oats always has a fantastic selection of organic and pasture-raised steaks available. The quality is premium of course.

Tomato & Charred Corn Salsa over sliced steak
Tomato & Charred Corn Salsa over sliced steak

If you have the equipment, I recommend a sous vide bath for your steak prior to quickly hitting the hot grill for a nice sear. For a medium rare finish, we usually cook our steak (typically a NY Strip or Tenderloin) at 129/130 for at least one hour. The result is a perfectly tender cut of steak that nearly melts in your mouth.

Grilled Steak with Tomato & Charred Corn Salsa

Abby Allen-Leach
This simple summer steak situation is your answer to an evening of stress free outside dinner party hosting.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner, Main Course, Main Dish
Cuisine American
Servings 2 people


Gilled Corn

  • 4 ears of corn
  • 1 tbsp olive oil


  • 1 1lb steak Like NY Strip or Ribeye
  • 2 tomatoes Medium in size and ripe, like Roma's - diced.
  • 1 red onion Smaller in size, or 1/2 of one medium in size. Diced.
  • 1 jalapeno Minced
  • 1 lime
  • 2 tsp olive oil
  • 2 cups arugula
  • 1 lemon
  • 4 garlic cloves Smashed, outer skin removed and discarded.
  • 2 tsp salt Plus more to taste


Charred Corn

  • Preheat your oven to 400F. Line a baking sheet with parchment and evenly bush oil onto corn and season well with a few pinches of salt.
    Corn before hitting the oven
  • Roast corn for 40-50 minutes, or until corn begins to char. Turn corn carefully every 10-15 minutes. Allow corn to cool completely. Then cut kernels off of the cob and reserve in a bowl until ready to make your salsa.
    Corn after hitting the grill

Steak & Assembly

  • In a medium bowl combine charred corn kernels, tomato, onion, jalapeno, 1 tablespoon of olive oil, juice of one lime and 1 teaspoon of salt. Gently stir to combine, taste and season as needed. Set aside until steak is ready. In another medium bowl, toss arugula with juice of one lemon and a pinch of salt. Set aside.
    Plated ssteak
  • If you're going to sous vide your steak, do that first (even before the corn). I suggest a temperature of 129-130F for 1-2 hours for medium rare (skip this step if only grilling your steak).
    Sous Vide bath prep for the steak
  • Preheat grill to 500F. Set a medium cast iron skillet on the grill and add remaining 1 teaspoon of olive oil and add in smashed garlic cloves. Pat steak dry and season top side liberally with salt.
    Smashed garlic in hot oil
  • Grill seasoned side-down 4-5 minutes. Season other side of steak with salt, flip and cook for another 3-4 minutes for a nice medium rare.
    Searing the steak
  • Allow steak to rest, slice and serve topped with lemon-dressed arugula and salsa.
    Plated ssteak
Keyword Abby Allen Recipes, Grass Fed Steak Recipes
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