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Pan-Seared Steak with Cherry Tomato & Sweet Corn Salad Recipe

Pan-Seared Steak with Cherry Tomato & Sweet Corn Salad recipe


This is a yummy steak with a fresh salad. The steak is cooked in a pan until it's just how you like it. The salad has sweet corn, cherry tomatoes, and creamy avocado. It's all mixed with a tangy lemon dressing. It's a good dinner for your family.


1 lb sirloin steak
1 1/2 cups cherry tomatoes
2 ears sweet corn
1 large ripe avocado
1/4 cup red onion
1 red bell pepper
1 lemon
1/4 cup fresh cilantro
1/4 teaspoon smoked paprika
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil


Wash and dry all fresh produce.
Cut the cherry tomatoes in half and place them in a large bowl.
Peel and finely chop the red onion until you have 1/4 cup, then add it to the bowl.
Remove the pit and skin from the avocado and cut it into medium dice. Add to the salad bowl.
Deseed and dice the red bell pepper, adding it to the bowl as well.
Shuck the corn and cook in boiling water for 3 minutes, then cool slightly and cut the kernels off the cob. Add the kernels to the salad.
Chop the cilantro and add it to the bowl with the salad ingredients.
Cut the lemon in half and squeeze the juice over the salad, catching any seeds.
Season the salad with salt, black pepper, and smoked paprika. Drizzle with olive oil and toss everything together. Set aside.
Season the sirloin steak with salt and pepper on both sides.
Heat canola oil in a pan over medium-high heat until hot.
Place the steak in the pan and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Slice the steak against the grain into thin strips.
Serve the steak with the cherry tomato and sweet corn salad on the side.

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