Are you on a diet ?Are you hungry and want to consume some nutrition’s and full flavor food this is the right choice and right time to perk up your leftover steak and corn with some salsa recipe. This recipe is perfect for a warm dinner night and vibrant in its own way. As we know salsa’s are good vitamin C dose, full of fiber with no fats and sugar so its naturally cholesterol free and great benefit for people on diet. Steak and Corn Salad With Salsa Verde forms a great combinations it’s a Spanish style Salsa Verde incorporating multiple variety of juicy herbs bursting it into tang and flavor. so let’s start get started and treat yourself with healthy condiment.
Ingredients
For the Salsa Verde:
2 tablespoons capers (drained and finely minced)
8 cornichons, finely minced
2 medium cloves garlic, minced
1 cup fresh parsley leaves, minced, more for garnish
1/2 cup fresh mint leaves, minced, more for garnish
6 anchovy fillets, minced
1 small shallot, minced (about 2 tablespoons)
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
For the Salad:
2 ears corn, in the husk
3/4 pound leftover grilled or pan-seared steak(chilled and thinly sliced)
1 red onion( thinly sliced)
Directions
For the Salsa Verde:
Take a large bowl and add capers, cornichons, garlic, parsley, mint, anchovies, shallot, mustard and then simply dress the green with sherry vinegar whisk constantly, drizzle in some extra-virgin olive oil. Season to perfection with salt and pepper, then set aside.
For the Salad:
shuck and grill corn over a hot grill or under the broiler, turning frequently, until tender and charred in spots for 8 minutes . Alternatively, place corn on a microwave-safe plate and microwave until steamed and tender for 7 minutes. Enable to rest until it is cold enough to touch, then cut off the kernels. Discard cobs. Now take a large bowl and add corn, grilled steak, and thinly sliced red onion. Add 1/2 cup of the salsa verde and toss to mix well . Season to taste with salt and pepper. Assemble your salsa verde and salad .Transfer to a serving platter. Now to brighten up the flavor garnish with parsley and mint leaves. Your food is ready to serve .Extra salsa verde can be stored in a sealed container in the refrigerator for up to 1 week.
