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Grilled Sirloin Steak with Sweet Corn and Mixed Salad

530 kcal · 51 g protein · 10 minutes · 1 servings

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Grilled Sirloin Steak with Sweet Corn and Mixed Salad

Enjoy a perfectly grilled sirloin steak paired with sweet, tender corn and a fresh mixed green salad drizzled with olive oil. This balanced meal offers a satisfying combination of protein, healthy fats, and carbohydrates.

530 kcal 51 g protein 10 minutes

Ingredients

  • sirloin steak 5 oz
  • sweet corn 1/2 cup
  • mixed salad greens 2 cups
  • olive oil 1 tbsp

Method

  1. Prepare the Steak. Take the sirloin steak out of the refrigerator and let it sit at room temperature for about 5-10 minutes. This helps it cook evenly. Pat the steak dry with paper towels to remove excess moisture.
    Tip: Drying the steak helps achieve a better sear.
  2. Preheat the Grill or Pan. Heat your grill or a heavy skillet over medium-high heat until very hot. If using a skillet, you can lightly oil it or brush the steak with a little oil to prevent sticking.
    Tip: A hot cooking surface is key for a good crust on the steak.
  3. Season and Cook the Steak. Season the steak with salt and pepper on both sides. Place the steak on the grill or skillet. Cook for about 4-5 minutes on the first side without moving it to develop a crust. Flip and cook another 3-4 minutes for medium-rare, or longer to your preferred doneness.
    Tip: Use tongs to flip the steak; avoid piercing it to keep juices inside.
  4. Rest the Steak. Remove the steak from heat and place it on a plate. Cover loosely with foil and let it rest for 5 minutes. This allows juices to redistribute and keeps the steak tender.
    Tip: Resting is crucial for juicy steak.
  5. Cook the Sweet Corn. While the steak rests, cook the sweet corn. If fresh, boil or steam the kernels for about 5-7 minutes until tender. If frozen, follow package instructions, usually microwaving or steaming for 3-5 minutes.
    Tip: Avoid overcooking to keep the corn sweet and crisp.
  6. Prepare the Mixed Salad. Place the washed mixed salad greens in a bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat evenly. Add a pinch of salt and pepper if desired.
    Tip: Toss salad just before serving to keep greens fresh.
  7. Plate and Serve. Slice the rested steak against the grain for tenderness. Arrange the steak slices on a plate alongside the cooked sweet corn and dressed mixed salad greens. Serve immediately.
    Tip: Slicing against the grain makes the steak easier to chew.

Pro tips

  • Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
  • Letting the steak rest after cooking ensures juicier meat.