This grilled corn and steak fattoush fits the vacation-friendly bill perfectly, demanding nothing more of you than a few bowls and a hot grill by the pool, grass in your toes. Store-bought pita chips, doctored up with a little spice and sugar, fulfill the bread component of a good fattoush with a resounding crunch—no oven needed—and the addition of a little protein takes this salad from side to you-don’t-need-anything else. Don’t skip the sumac—with its brightness and sour cherry-like notes, it’s the ingredient doing the most, bringing tart, vivacious personality and acidic relief to the whole dish.
Have access to some hefty heirloom tomatoes, dripping juice when you slice into them? Use those, coarsely chopped, instead of the cherry tomatoes. Salting the tomatoes and letting them sit while the rest of the salad comes together draws out some of the flavorful liquid, effectively becoming part of the dressing, and ensuring the salad’s never dry. New York strip steak is my preferred choice for the right balance of tender meat, rich fat, and fairly quick cook time, but hanger or skirt steak will do rather nicely as well.
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What you’ll need
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$17 At Amazon
Tongs
$18 $14 At Amazon
Recipe information
Yield
6 servings
Ingredients
Pita Chips
Steak and Assembly
Preparation
Pita chips
Step 1
Gently toss one 7⅓-oz. bag plain pita chips with 2 Tbsp. extra-virgin olive oil in a large bowl until well coated. Add 1 Tbsp. sumac, and 2 tsp. granulated sugar and toss to coat; set aside.
Steak and assembly
Step 2
Toss zest of 1 large lemon, 3 garlic cloves, finely grated, 2 cups cherry tomatoes (about 10 oz.), halved, ½ cup fresh lemon juice, 1 Tbsp. sumac, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine; set aside.
Step 3
Rub 1 lb. boneless New York strip steak with 1 Tbsp. extra-virgin olive oil. Season generously with salt and freshly ground black pepper. Rub 3 ears of corn, husked, with 1 Tbsp. extra-virgin olive oil.
Step 4
Prepare a grill for medium-high heat; oil grate. Grill steak, corn, and 1 bunch scallions (arrange scallions perpendicular across grate so they don’t fall through), turning occasionally, until steak is charred and an instant-read thermometer inserted into the thickest part registers 120°, 6–8 minutes for medium-rare; scallions are charred and softened, 6–8 minutes; and corn is blistered and tender, 8–10 minutes. Transfer each to a cutting board as ready and let rest 10 minutes.
Step 5
Trim roots from scallion and discard. Cut into ½"-long pieces. Cut corn kernels from cobs; discard cobs. Transfer scallions and corn kernels to bowl with reserved tomato mixture and add 4 Persian cucumbers, halved lengthwise, sliced crosswise on a diagonal ½" thick, 1 bunch red radishes, trimmed, thinly sliced, 2 cups (loosely packed) coarsely chopped mixed tender herbs (such as parsley, dill, and/or mint), 6 Tbsp. extra-virgin olive oil, and reserved seasoned pita chips. Toss gently to combine; taste salad and season with more salt and pepper if needed.
Step 6
Pile salad onto a platter. Thinly slice steak against the grain into ¼"-thick strips and arrange over salad; drizzle with more oil.
