Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
March 27, 2025 by Kimberly
Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.
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TOTAL TIME
40 min
SERVES
2 portions
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.
Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.
If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
- Course: Salads
- Total Time: 40 min
- Yield: 2 1x
Description
Good To Have On Hand
- oven
- large pan
- sharp knife
- cutting board
- salad bowl
- small bowl
- kitchen brush
- immersion blender
Ingredients
Units
Scale
SALAD
- 2 romaine lettuce
- 250 grams tomatoes
- 2 corns on the cob
- 1 avocado
- 1 red onion
DRESSING
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 5 grams fresh basil
- 2 garlic cloves
- 2 tbsp passionfruit purée
- 1 jalapeno
- salt & pepper to taste
STEAK
- 2 beef filet steaks
- 2 tbsp avocado oil
- salt
CAFE DE PARIS BUTTER
- 150 grams butter, soft
- 1 tbsp dried parsley
- 1/2 tsp curry powder
- 1/2 tsp dried garlic powder
- 1/4 tsp salt
- 1/4 tsp dried majoram
- 1/4 tsp paprika powder
- 1/4 tsp dried dill
- 1/8 tsp dried thyme
- 1/8 tsp dried rosemary
- 1/8 tsp white pepper
Instructions
- Preheat the oven to 200°C / 400°F.
- Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
- Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
- Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
- In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
- Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
- Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
- Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
- Cook Time: 40 min
Find it online: https://thezett.com/steak-salad-oven-roasted-corn/
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